Instructions: Slice the croissants thickly then spread with the butter.

Arrange the croissant slices butterside up and overlapping in a buttered 1.7 litre shallow baking dish scattering in the sultanas and raisins as you do so.

To make the custard pour the milk and cream into a saucepan.

Add the vanilla pod and slowly bring to just below boiling point on the simmering plate.

Cover and place in the simmering ovenfor 10 to 15 minutes until well flavoured with vanilla.

Meanwhile in a large bowl whisk together the eggs and 25g caster sugar until light and foamy.

Strain the flavoured milk on to the egg mixture whisking all the time.

Pour the egg mixture evenly over the croissants and leave to stand for 15 minutes.

Sprinkle over the remaining sugar and stand the dish in a bainmarie or large roasting tin.

Pour in enough boiling water to come halfway up the sides of the dish.

Cook on the grid shelf on the floor of the roasting ovenfor 10 minutes then transfer to the middle of the simmering ovenand cook for 50 minutes or until just set in the middle.

Slide the roasting tin onto the fourth set of runners in the baking ovenand cook for 35 to 40 minutes or until lust set in the centre.

Remove from the ovenand leave the pudding to stand in the bainmarie until just warm.

Sprinkle with icing sugar and serve with cream.

The croissants are better used when slightly stale. Leave them in a cool place for a day or two to dry and firm up before slicing. Variation: Replace the croissants with 3 to 4 individual brioche (depending on size) and substitute roughly chopped ready to eat dried apricots for the sultanas. Flavour the custard with the pared rind of 1 orange instead of the vanilla pod. For this updated version of traditional bread and butter pudding light flaky croissants replace the usual bread and the baking dish is set in a bainmarie so the custard cooks to a softly set wonderfully creamy consistency. Soak the sultanas in a little brandy to plump them up if you like. Serve the pudding just warm with cream.

Serves 6

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