Whisky-Infused Bread and Butter Pudding

Ingredients

For the bourbon sauce

• 50g unsalted butter
• 120ml bourbon
• 100g raisins
• 100g walnut pieces
• 100g sugar
• ½ tsp cinnamon
• 50g runny honey

for the pudding

• 800g thick sliced white bread cut into quarter squares
• 2 vanilla pods
• 2 medium eggs beaten
• 600ml double cream

Method

1. Preheat your oven to 180°C/gas mark 4.
2. Add all the sauce ingredients to a small saucepan and simmer gently for 30 minutes until the raisins start to soften. Set aside.
3. Whisk the eggs into the double cream. Cut the vanilla pods in half and scrap out the inside flesh. Discard the pods. Add the flesh to the cream.
4. Place a layer of the cut bread into a large ceramic dish and cover with some of the bourbon sauce. Now repeat with the remaining bread and sauce until it is all used, leaving a few raisins on top.
5. Pour the egg and cream mixture over the bread. Leave to soak up for about 30 minutes in the fridge.
6. Bake in the preheated oven for 30 to 35 minutes until set.