Ingredients:

50 g unsalted butter

4 eggs plus 4 egg yolks

175 g caster sugar

300 ml thin cream

12 slices white bread

50 g sultanas

1 tsp vanilla

300 ml thickened cream

3 tablespoons thin-cut marmalade

Directions:

1. Lightly butter a 2-litre baking dish. Butter the bread, remove the crusts, then cut each slice into 2 triangles. Arrange triangles in layers in the dish.

2. Don't put any sultanas on the top layer as they will burn, then sprinkle the sultanas in between layers. Whisk together the eggs, egg yolks and caster sugar.

3. In a saucepan place both creams with the vanilla and bring to a boil. Pour cream over the egg mixture and whisk lightly to combine.

4. Strain mixture over bread slices, making sure not to dislodge them.

5. Set pudding aside for at least 30 mines - this ensures that the pudding will be light and not stodgy.

6. Preheat the oven to 180°C. In a large roasting pan, place the baking dish and pour enough boiling water into the pan to come halfway up the sides of the baking dish. Cover the dish loosely with foil, place in the oven and bake for 15 minutes.

7. Remove the foil and bake the pudding uncovered for a further 15 minutes or until golden

8. In the microwave, heat the marmalade for about 40 seconds or in a small saucepan over low heat for 1-2 minutes until spreadable.

9. Remove pudding from oven and use a pastry brush to spread marmalade over top.

10. Return to oven for 2-3 minutes, then serve immediately.

Bon Appetit!