Bread and butter pudding

Method

1. Soak the raisins in the cognac for at least 30 minutes. Bring to the raisins and cognac to the boil. Drain the raisins and set aside.

2. Preheat the oven to 160C/gas 3.

3. Beat the egg yolks and sugar together in a mixing bowl, set over a pan of boiling water, until thickened. Add the whole eggs, milk and vanilla pod.

4. Heat the butter in a large frying pan, and add the slices of brioche.

5. Pour the apricot jam into a small saucepan and heat until runny. Dab the brioche slices with the apricot glaze and fry for a little longer.

6. Lay half the brioche in the dish, followed by half the raisins. Add another layer of brioche and raisins. Pour over the custard mixture.

7. Bake for 35-45 minutes.

8. Turn it out and serve with reduced apricot syrup drizzled around the plate.

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Ingredients

200g raisins
200ml Cognac
9 egg yolks
375g brown sugar
4 Eggs
800ml hot Milk
1 vanilla pod, split lengthways and scrapped
200g Butter
3 tbsp apricot jam
8 slices brioche
reduced apricot glaze, to serve

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