Need
4 eggs
70g caster sugar
155ml cream
150ml milk
1 vanilla pod
12 slices white
bread – no crusts
50g salted butter – soft
20g raisins
How
- Place eggs and sugar into a large bowl and whisk until pale and frothy.
- Place cream, milk and vanilla into a heavy based pot and bring to a simmer.
- Pour simmered milk mixture onto the sabayon whisking continuously.
- Pass this mixture through a fine strainer, your custard is now ready to use.
- Use an ovenproof dish 14cm x 7cm to make your pudding in.
- Butter the slices of bread, place 6 slices in the bottom of the dish, sprinkle with half the raisins and sultanas, then 6 more slices of bread, the rest of the fruit, then top with the last of the bread.
- Pour over the custard and allow to sit for 20 minutes.
- Place ovenproof dish on a tray and cook in the oven at 170°C for 20 mins.
