- 10 – 12 slices good-quality hand-cut white batch bread, crusts removed
- 50g / 2 oz best Irish butter (plus extra for greasing the baking dish)
- Freshly grated nutmeg (around Â½ a teaspoon)
- Cinnamon â€“ optional (around 1 teaspoon if using)
- 115g / 4 oz (more if you want!) of good quality raisins or sultanas
- 275ml / 10 fl oz milk
- 60ml / 2 Â½ fl oz cream
- 4 large organic eggs or local free range eggs, lightly beaten
- 1 teaspoon pure vanilla extract
- 55g / 2 oz castor sugar
- 1 tablespoon of sugar to sprinkle on top
- Pinch of salt
You will need:
Well buttered 1.2 litre / 2 pint oblong (oven proof) baking dish (and larger similar shaped dish to make a bain-marie)
Preheat the oven to 180Â°C / 350Â°F / Gas 4
Remove the crusts from the bread, butter each slice (one side only) and then cut each slice into half (diagonally to make triangles).
Arrange one layer of bread, buttered-side down over the base of the buttered baking dish.
Sprinkle the bottom layer with some cinnamon and half the raisins.
Repeat the same steps making a second layer.
Cover the second layer of raisins with the remaining bread, again, buttered-side down.
Next make the custard:
Measure out the milk and add the cream, then whisk together with the eggs, vanilla extract, sugar (add a pinch of salt if using unsalted butter).
Pour the mixture through a fine sieve over the bread. Sprinkle the sugar over the top of the pudding, and some freshly grated nutmeg
Cover the pudding and allow soak up the custard for at least 1 hour, or you could even refrigerate over night (if soaking overnight â€“ reserve some custard and add before cooking the next day).
Place the pudding in a bain-marie (pour in enough water to come halfway up the sides of the baking dish), and bake in the middle of the oven for about 40 â€“ 50 minutes (maybe up to 1 hour), until the top is crisp and golden and the custard is set.
Serve the pudding warm with some softly whipped Irish cream, or extra custard.
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