AT A GLANCE
Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.
|01||Combine sultanas and brandy in a small bowl and set aside to cool.|
|02||Combine eggs, cream, milk, caster sugar, orange rind, vanilla seeds and cinnamon in a jug. Whisk vigorously to combine and set aside.|
|03||Spread both sides of bread slices with butter and halve lengthways. Scatter one third of the brandied sultanas into a lightly greased 1-litre capacity ovenproof dish. Trim bread slices to fit dish and layer, scattering remaining brandied sultanas between each layer. Pour cream mixture evenly over bread slices and stand until bread has completely absorbed cream mixture (about 1 hour).|
|04||Preheat oven to 180C. Scatter demerara sugar over pudding and bake until golden and custard is firm (30-40 minutes). Serve immediately or at room temperature, lightly dusted with icing sugar, and with scoops of vanilla ice-cream or cream to the side, if desired.|