Golden and crisp on top with a rich, creamy custard beneath, this comforting classic gets a warming twist from spiced rum. Lard Ass Salted Butter brings richness to every layer, while a scattering of demerara sugar creates an irresistible caramelised crust. Best served warm with a generous pour of Lard Ass Pure Cream.
INGREDIENTS
85ml spiced rum
30g raisins
40g Lard Ass Salted Butter, softened, plus extra for the dish
350g rustic white bread, about 10-12 slices
3 eggs, beaten
60g caster sugar
350ml full cream milk
100ml Lard Ass Pure Cream, plus extra to serve
1 lemon, zested
½ orange, zested
1 vanilla pod, seeds scraped
Nutmeg, for grating
30g demerara sugar
METHOD
Bring the rum to the boil in a small pan, add the raisins, then remove from the heat. Leave to steep for at least 4 hours, or preferably overnight.
Preheat the oven to 180°C conventional or 160°C fan-forced. Butter a 20cm x 30cm ovenproof dish.
Spread the bread with Lard Ass Salted Butter on both sides, then tear into pieces. Arrange the bread in overlapping layers in the prepared dish.
In a jug or bowl, whisk together the eggs, caster sugar and a pinch of salt until combined. Add the milk, Lard Ass Pure Cream, rum-soaked raisins, most of the citrus zest, vanilla seeds and a generous grating of nutmeg. Whisk well to combine.
Pour the custard mixture over the bread, pressing the bread down gently so it soaks up the liquid. Leave to stand for 15-20 minutes if time allows.
Sprinkle over the remaining citrus zest, a little extra nutmeg and the demerara sugar.
Bake for 30-35 minutes, or until the pudding is golden and crisp on top and the custard is just set.
Serve warm with extra Lard Ass Pure Cream poured over.
