Lilian Haynes' Bread and Butter Pudding with Whiskey Sauce

This is a great way to use up stale bread. My husband, however, claimed he did not like bread-and-butter pudding when he was a child. Made this way, and with whisky added, he has changed his mind.

Serves 4

10 slices of stale white bread

80g raisins

30ml whiskey

100g butter

300ml milk

2 eggs

80g sugar

100ml cream

Preheat the oven to 180C and butter baking dish. Soak the raisins in whiskey for 30 minutes. Butter the bread and make five sandwiches filled with the soaked raisins. Remove the crusts top and bottom of each sandwich and cut into four triangles.

Arrange all the triangles in baking dish.

Beat the milk, eggs and cream together and pour most over the bread. Stand for 10 minutes to allow the bread to soak up some custard before topping with the remaining egg mixture.

Place the pudding in a bain marie and bake for 45 minutes or until firm to the touch.

Whisky Sauce

60g caramel sugar

250ml cream

100ml whiskey

Place the sugar and cream in a saucepan and boil - stirring constantly until the sugar is dissolved. Turn the heat down and reduce for 10 minutes until the sauce has thickened. Add the whiskey.

Pour over hot pudding just before serving.