- 1 loaf slice bread (buttered and crusts removed, 12-16 slices)
- 500 ml milk
- 100 ml pouring cream
- 200 g caster sugar
- 5 large eggs
- 75 g sultanas
- 110 g white chocolate
- 50 g flaked almonds (optional)
- 0.25 tsp ground cinnamon
- Butter all the slices of bread and cut off the crusts. Preheat the oven to 180°C (350°F/Gas 4).
- Put the milk and cream into a large saucepan and allow the mixture to come to the boil. Immediately transfer the milk and cream into a jug.
- Mix the sultanas with 50g of the sugar. Layer the bread in a 9inch/23cm ovenproof dish and scatter the sultana and sugar mix between each layer of bread. You should end up with three (or four) layers of bread altogether with the sultanas scattered in between each. The top layer should just be bread – do not put sultanas on the top, they will burn.
- Break the five eggs into a large mixing bowl, add the remaining 150g sugar and beat together until combined. Then add the white chocolate (chocolate drops or a bar, chopped finely) and the cinnamon.
- Pour the hot milk and cream over the egg and chocolate mixture and whisk well until combined. Slowly pour this mixture (egg, milk, cream, chocolate) over the bread and butter and allow it to stand for about ten minutes to allow the liquid to become absorbed by the bread.
- Scatter the flaked almonds on the top of the soaked pudding. Put into the oven and bake for 40-45 minutes until the pudding is well-risen and almost set to the touch.
- Serve with butterscotch sauce and cream.
If you wish you can leave out the white chocolate or substitute dark chocolate. Sultanas should be rinsed in hot water before use and if you wish (or if time allows) you can soak them for approximately thirty minutes in either orange juice or whiskey for a more developed flavour. You can have the pudding assembled and soaked in advance and leave it in the fridge until you are ready to cook it. This can be done up to 24-36 hours in advance of cooking. When cooked, the pudding will keep in the fridge for 2-3 days.