Ingredients

• 100g/3½oz butter
• softened
• ½ loaf white farmhouse bread
• sliced
• 60g/2¼oz sultanas
• 3 large free-range egg yolks
• 2 large free-range eggs
• 40g/1½oz caster sugar
• 300ml/10½fl oz double cream
• 300m/10½fl oz milk
• 2 drops vanilla extract
• 5 tbsp Irish cream liqueur
• 20g/¾oz demerara sugar
• double cream
• to serve

Directions

• Preheat the oven to 180C/360F/Gas 4.
• Butter a 1½ litre/2 pints 12¾fl oz ovenproof dish with half of the butter.
• Spread the bread slices with the remaining butter on both sides. Cut the bread into triangles and overlap layers of bread with the sultanas in the greased dish.
• Beat the egg yolks
• whole eggs and sugar together in a large bowl until creamy. Beat in the cream
• milk
• vanilla extract and Irish cream liqueur.
• Pour the mixture over the bread
• and press down the bread slices until submerged. Leave to stand for 20 minutes to allow the bread to soak up the liquid.
• Place the dish into a roasting tray and add enough water to come halfway up the dish (this is called a bain-marie). Sprinkle with demerara sugar and bake for 35-40 minutes until golden-brown.
• To serve
• place a portion of bread and butter pudding on each plate and pour over the double cream.