Bread and Butter Pudding

6 slices of cafe style raison bread
butter
raspberry jam
3 eggs
125 caster sugar
1 teaspoon vanilla essence
1 cup of milk
1 cup of cream
2 teaspoons of brown or raw sugar

Butter the bread and spread with jam. Arrange in a baking dish so that it is at least two slices thick. Try and fill all of the space in the dish.

Next blend the eggs, castor sugar, vanilla, milk and cream. Pour over the bread making sure it is well covered. Sprinkle with brown suger and place in the oven at 180 for 40 minutes. Alternatively this can be made in individual ramkins and placed in a water bath to cook.

If you are brave, a Crème Anglaise goes very well with this.

Combine and boil 1 cup of cream, one cup of milk and one tablespoon of vanilla extract. In a separate bowl mix four egg yolks and 200g sugar. Add this to the milk and cream mixture and slowly bring to the boil whilst whisking gently. It should gradually thicken. Pour hot over the pudding. Yum!