Salted caramel and whiskey bread & butter pudding

SERVES 10 PREP 20 mins plus 1 hr 30 mins soaking COOK 1 hr EASY

100g raisins

120ml Irish whiskey 100g butter, at room temperature, plus extra for the dish

5 large eggs 480ml double cream 225g sugar

½ tsp ground cinnamon ¼ tsp ground nutmeg 1 tsp vanilla extract 12 slices firm white bread For the salted caramel sauce 110g unsalted butter, chopped 225g sugar

1 tbsp sea salt

600ml cream

1 Heat oven to 200C/180C fan/gas 6. Soak the raisins in the whiskey in a mixing bowl for 1 hr. Butter a 23 cm rectangular baking dish.

2 In a large bowl, whisk together the eggs, cream, sugar, cinnamon, nutmeg and vanilla to make a custard. Butter the bread on one side, then halve the slices diagonally. Arrange half the slices in the bottom of the baking dish in an overlapping layer, then drain the raisins and sprinkle half of them on top. Repeat with the remaining bread and raisins, then pour the custard over the bread and leave to soak for 30 mins.

3 Put the dish in a large roasting tin, then add enough hot water to the tin to come halfway up the sides of the dish. Bake for 50-60 mins or until the pudding is set and the top is golden. Remove the dish from the water bath and leave to cool slightly on a wire rack.

4 For the salted caramel sauce, melt the butter in a saucepan over a medium heat. Whisk in the sugar, sea salt and cream, then reduce the heat to low and simmer for 10 mins or until the sauce thickens. Serve the pudding warm with the salted caramel sauce spooned over. Any leftovers will keep in the fridge for up to two days.

GOOD TO KNOW calcium

PER SERVING 1043 kcals • fat 79g • saturates 48g • carbs 67g • sugars 54g • fibre 1g • protein 9g • salt 2.2g