Bread & Butter Pudding With Whisky Soaked Fruit & Whisky Cream

Method:

1. Keep the juice/whisky from the raisins that you have soaked for as long as you have, if you don't have long, and this is a last min bake, then gently warm them through to help them infuse, adding zest if you wish.

2. Butter your bread, liberally, on one side. Dip a buttered edge (the one that will be side up) into the demerara, this will ensure a real 'crunch' - or just sprinkle over later... 

3.  Sprinkle your fruit amongst your bread layers as you lay them in a tray, something like our half size fits on runnerswould be a good choice. 

4. Mix your eggs and wet ingredients with your caster sugar & nutmeg

5. Pour over your custard into the gaps, and ease the bread into it a little with your fingers, sprinkle over as much demerara as you would like, if you didn't do it earlier.

6. Pop in the oven! (instructions below) 

7. Whilst the pudding is cooking, whisk up some cream, add enough of your left over fruit liquor to flavour, add a little caster sugar if you like (to taste). Matthew's cashew cream would work this way too I think?

Baking

It'll take around 35 mins at around 180℃, pop it on the 4th runners and use a cold shelf to shield it. Let it puff up and when it is golden, serve with a dollop of your whisky cream!