BREAD & BUTTER PUDDING

THIS was a childhood favourite, when my dad would make a couple of desserts to follow the Sunday roast. We didn’t have brioche in those days, but it brings its own distinct flavours to the pudding.

Serves 6-8 3 tbsp dark rum

3 tbsp water 110 g (3¾ oz) currants 800 g (1 lb 12 oz) brioche, cut into triangular slices 350 g (12 oz) unsalted butter, melted 500 ml (18 fl oz) whole milk 500 ml (18 fl oz) double cream 1 vanilla pod, split lengthways and seeds scraped out and reserved 8 eggs 70 g (2½ oz) caster sugar 1 tbsp apricot jam

In a saucepan, combine the dark rum and water. add the currants, bring to the boil and then remove the pan from the heat. Set aside for 30 minutes.

Line the base of a 30 cm x 25 cm ovenproof dish with the rum-soaked currants. Dip the brioche slices i n the melted butter and arrange them over the currants in overlapping rows (as in the photograph).

Pour the milk and cream into a large saucepan, then add the vanilla pod and seeds. Bring to the boil over a low-medium heat, stirring occasionally. Remove the vanilla pod.

In a large bowl, whisk the eggs with the sugar. Pour the hot milk mixture over the whisked egg

mixture, stirring constantly – you don’t want scrambled eggs – until the custard is smooth. pour the custard over the bread and leave it to stand for at least 30 minutes, so that the bread absorbs the custard.

preheat the oven to 150c/fan 130c/gas 2. Bake the pudding for one hour, or until the top is golden. paint the top all over with the apricot jam.