Ingredients
30g/1½oz unsalted butter
3 small bread rolls, sliced
250ml/16fl oz milk
250ml/16fl oz double cream
a pinch of salt
1 vanilla pod, split
3 eggs
125g/4½oz sugar
10g/½oz sultanas, soaked in water and drained
20g/¾oz apricot jam, sieved
icing sugar, to dust

Method
1. Lightly butter a large ovenproof dish.
2. Use the rest of the butter to spread over the bread slices. Arrange the bread slices in the base of the dish.
3. Bring the milk, double cream, salt and vanilla pod gently to the boil in a pan.
4. In a bowl mix together the eggs and sugar until pale.
5. Gradually add the milk and cream mixture to the eggs, stirring well to amalgamate. Strain into a clean pan.
6. Add the soaked sultanas to the bread in the dish, along with the milk mixture. The bread will float to the top.
7. Place the prepared dish in a bain marie on top of folded paper/tea towel to ensure even cooking 180C/325F/Gas 3, and pour enough hot water to come halfway up the sides of the dish. Bake carefully in the preheated oven for 45 to 50 minutes. When the pudding is ready, it should wobble very slightly in the middle. Remove from the oven and cool a little.
8. Gently heat the apricot jam, thinning with a little water if necessary. Lightly brush a thin coat of the warm glaze over the top of the pudding, and then dust with icing sugar. Serve slightly warm.