This recipe gives the traditional childhood favourite an adult twist
- 8 slices raisin loaf
- 1tsp grated lemon rind
- 55g/2oz raisins
- 3 eggs
- 300ml/½ pt double cream
- 150ml/¼ pt milk
- 55g/2oz caster sugar
- 2tbsp rum or brandy
Preheat oven to 170°C (325°F, gas mark 3). Butter four small ovenproof dishes, about 300ml/½ pt each.
Spread the raisin bread slices with butter and cut each slice into four pieces.
Divide half the bread pieces between the dishes, sprinkle with the raisins and lemon rind and top with the remaining pieces. Beat the eggs with the cream, milk, sugar and brandy.
Pour over the bread in each dish and leave to stand for 30mins. Bake for about 35mins, until set and the crust is golden.
If you use rum, try adding a pinch of cinnamon and nutmeg to give the pudding a spicy Caribbean flavour.