Picture courtesy of the Independent on Sunday / Lisa Barber
Bread and butter pudding
By Skye Gyngell
1 tbsp apricot liqueur
A small handfuls of sultanas
150g/5oz caster sugar
2 tsp vanilla extract
300ml/10fl oz double cream
300ml/10fl oz whole milk
8 thin slices of white bread, crusts removed
60g/2 1/2oz unsalted butter, softened
Pouring cream, to serve
Heat the oven to 180C/350F/Gas4. Now warm the apricot liqueur slightly over a low heat in a small heavy-based pan. Place in a small bowl and pour over the sultanas. Leave to steep while you prepare the other ingredients. (we didn't do the apricot liquer thing, and soaked the sultanas in water - although you could add another flavour?)
Make the custard by placing the sugar and eggs in a bowl, along with the vanilla extract and whisk together until pale and creamy. Add the cream and milk and stir to combine. Pass through a fine sieve into a jug.
Butter the bread on one side and layer the slices in a medium-sized, ovenproof dish with the macerated sultanas scattered in-between. Pour over the custard and leave to stand for 15 minutes.
Stand the dish in a large oven tray and pour in enough water to come halfway up the sides. Carefully place in the hot oven and bake for 30 minutes. Remove from the oven and allow to cool slightly. Serve with the pouring cream.