Bread and flora buttery pudding
12 medium slices white bread, crusts cut off
40g Flora Buttery
1 vanilla pod or few drops of vanilla essence
800ml semi-skimmed milk
8 egg yolks
175g caster sugar, plus extra for the caramelised topping
Pre heat the oven to 180°C/350°F/Gas mark 4
Spread the bread evenly with Flora Buttery.
Split the vanilla pod and place in a saucepan with the milk, and bring to the boil. Whisk together the yolks and sugar in a bowl.
Allow the milk mix to cool a little, then strain it on to the egg yolks, stirring all the time.
You now have the custard.
Cut the bread in triangular quarters or halves, and arrange in the dish in three layers, sprinkling the fruit and a little grating of nutmeg between the two layers and leaving the top clear.
Now pour over the warm custard, lightly pressing the bread to help it soak in, and leave it to stand for at least 20 to 30 minutes before cooking.
Cook when needed. Place the dish in a roasting tray three-quarters filled with warm water and bake for 20 to 30 minutes until the pudding begins to set. Don't overcook it or the custard will scramble.
Remove the pudding from the water bath, sprinkle it liberally with caster sugar and glaze under the grill on a medium heat or with a gas gun to a crunchy golden finish.
When glazing, the sugar caramelises. If you'd like to be more extravagant, replace half the milk with whipping or double cream.