Luxurious bread and butter pudding recipe

Ingredients

• 2 tbsp candied peel
• 2 tbsp raisins
• 2 tbsp sultanas
• splash of Grand Marnier
• 800 g loaf white bread, crusts removed
• Few knobs of butter
• 1 tbsp glace angelica
• 50 g granulated sugar
• 2 tbsp flaked almonds, toasted
• 410 g can evaporated milk
• 500 ml single cream
• 1 egg, beaten
• Few drops vanilla essence
• 1 tbsp demerara sugar

Method

1. Soak the candied peel, raisins and sultanas in the Grand Marnier for at least 1 hour.
2. Heat the oven to 180°C (gas 4). Butter the bread lightly, cut it into triangles and arrange it in an ovenproof dish with the soaked fruit, angelica, granulated sugar and half of the almonds.
3. Whisk the evaporated milk, cream, beaten egg and vanilla together, then distribute this mixture over the bread. Finish with the remaining almonds and the demerara sugar.
4. Set the dish in a larger roasting tin and add boiling water to the tin until it reaches about halfway up the outside of the pudding dish.
5. Bake for about 25 minutes, until the top is golden and the custard is set through.