A great traditional British pud, here baked in individual dishes. Quite substantial, so serve after a lightish main course.
Bring the milk and cream to the boil with the vanilla pod. Leave to stand for a few minutes for the flavours to infuse.
Beat the eggs and sugar together and add the milk mixture. Pass through a strainer.
Slice and butter the bread rolls with some of the butter and arrange in 4 ramekins. Scatter over the drained raisins and sultanas. Next pour over the milk mixture and dot the remaining butter on the top. Place the ramekins in a roasting tin filled with enough water to come half-way up their sides and
Turn out the puddings and serve hot or cold on individual plates with home-made English custard feathered with chocolate, perhaps accompanied by some fresh raspberries.
© 1988 Keith Floyd estate. All rights reserved.