Ingredient
50g unsalted butter
12 slices white bread
50g sultanas
4 eggs plus 4 egg yolks
175g caster sugar
300ml thin cream
300ml thickened cream
1 vanilla pod, split, seeds scraped
3 tablespoons thin-cut marmalade
Method
Step
1:Lightly butter a 2-litre baking dish. Butter the bread, remove the
crusts, then cut each slice into 2 triangles. Arrange triangles in
layers in the dish, then sprinkle the sultanas in between layers. Don't
put any sultanas on the top layer as they will burn.
Step 2
:Whisk together the eggs, egg yolks and caster sugar. Place both creams
in a saucepan with the vanilla pod and seeds and bring to scalding
point. Pour cream over the egg mixture and whisk lightly to combine.
Strain mixture over bread slices, making sure not to dislodge them. Set
pudding aside for at least 30 minutes - this ensures that the pudding
will be light and not stodgy.
Step 3 :Preheat the oven to 180°C.
Step
4 :Place the baking dish in a large roasting pan and pour enough
boiling water into the pan to come halfway up the sides of the baking
dish.
Step 5 :Cover the dish loosely with foil, place in the oven
and bake for 15 minutes. Remove the foil and bake the pudding uncovered
for a further 15 minutes or until golden
Step 6 :Heat the
marmalade in the microwave for about 40 seconds or in a small saucepan
over low heat for 1-2 minutes until spreadable. Remove pudding from oven
and use a pastry brush to spread marmalade over top. Return to oven for
2-3 minutes, then serve immediately.
