“Takes just minutes
  to prepare and tastes
  fantastic!”

WHEN HE GAVE US THIS RECIPE, Tony Marshall was head chef of the Duke's Hotel
in St James's. The recipe is for four and takes only minutes to prepare — and it's absolutely delicious at any time of the year!

Ingredients

290ml/half pint of double cream

290ml/half pint of milk

1 vanilla pod

3 whole eggs

2 egg yolks

55gm/2oz of caster sugar

55gm/2oz of washed sultanas

6 slices of white toast

A pinch of nutmeg

FIRST TOAST SIX SLICES of toasting bread. Slit in half and butter toasted side. Cut toast into one-inch by two-inch fingers and arrange half of them buttered side up around the inside of an ovenproof dish. Sprinkle with the washed sultanas.

Make the custard by boiling the milk and vanilla pod together, then
add the sugar, eggs and egg yolks. Strain the custard through fine muslin over the fingers already arranged in the dish. Arrange the remaining toasted fingers on top and leave to soak for 30 minutes.

Preheat the oven to 180°C/350°F/gas mark 4.

Place the pudding dish in the middle of the oven, preferably in a bain-marie or a roasting pan half-filled with hot water. This will ensure the custard is smooth and creamy. Bake until the custard is set and the top lightly browned and crusty — approximately 30-45 minutes.

Remove when cooked and lightly brush with clover honey. Dust edges with icing sugar before serving. Enjoy!

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