50g/2oz butter
6 slices walnut and raisin bread
3 free-range eggs
150ml/5fl oz double cream
1 tbsp icing sugar
½ vanilla pod, seeds only
1 tbsp honey
300ml/10fl oz white wine
½ vanilla pod, seeds only
2 tbsp caster sugar
50ml/2fl oz double cream, whipped
1 sprig fresh mint
1 tbsp honey
Preheat the oven to 180C/350F/Gas 4.
For the bread and butter pudding, heat the butter in an ovenproof frying pan and fry the bread slices on both sides for 2-3 minutes.
In a bowl, whisk together the eggs, cream, icing sugar, vanilla and honey until well combined.
Pour the mixture over the bread in the frying pan and transfer to the oven to cook for about 8-10 minutes, until just set and golden-brown.
For the poached nectarine, heat the wine, vanilla and sugar to simmering point in a small saucepan. Place the nectarine half into the pan and poach gently for around 3-5 minutes. Remove from the pan and slice into four wedges.
To serve, cut the bread and butter pudding into quarters and place onto a serving plate. Arrange the nectarine on top, followed by the whipped cream, a sprig of mint and a drizzle of honey.
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