Bread and Butter Pudding

Preheat the oven to 180°C. Grease a baking dish, roughly 20 × 25 cm, with a little of the butter.

Cut the crusts off the bread, butter each slice on both sides with the remaining butter, and cut diagonally into triangles.

Mix the raisins with the zest of half a lemon. Arrange half the bread in the dish, overlapping the slices, sprinkle with half the raisin mixture, cover with the remaining bread, and sprinkle with the rest of the raisins.

In a saucepan, heat the milk, cream and vanilla extract until almost boiling, but do not let it boil. Separately, whisk together the eggs, egg yolk and caster sugar, then pour in the hot milk mixture in a thin stream, whisking constantly.

Pour the custard over the bread, press the slices down gently, and leave for 30 minutes to soak.

Sprinkle the surface with demerara sugar and bake for 35–40 minutes, until the pudding is golden brown and the custard has set.

Let the pudding rest for 5 minutes and serve warm.