• 100g flame raisins
  • 6 tbsp bourbon
  • ½ baguette, about 200g
  • 300ml milk
  • 300ml double cream
  • 25g butter, melted
  • 4 tbsp caster sugar
  • 3 large eggs
  • ½ tsp ground allspice
  • ½ tsp cinnamon
  • 1 tsp vanilla extract
  • to serve vanilla ice-cream


  • 100g dark muscovado sugar
  • 100ml double cream
  • 50g butter
  • 2-3 tbsp bourbon


  • STEP 1

    Put the raisins and bourbon in a small pan and simmer gently for 5 minutes then turn off the heat. Cover and leave the raisins to soak for an hour or so.

  • STEP 2

    Beat the milk, cream, melted butter, sugar, eggs, spices and vanilla together. Stir in the soaked raisins and liquid.

  • STEP 3

    Heat the oven to 160c/fan 140c/gas 3. Cut the baguette into small chunks and put in the bottom of a well-buttered shallow-ish baking dish. Pour over the custard mix and leave to soak for 30 minutes, then bake for 45 minutes until puffed and golden.

  • STEP 4

    To make the sauce, put the dark muscovado sugar, double cream and butter in a pan. Bring to a simmer then cook for 3-4 minutes. Add the bourbon then cook for another minute.

  • STEP 5

    Serve a slice of the bread pudding topped with a scoop of ice-cream and some sauce spooned over.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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