Bread & Butter Pudding

Serves 6

3tbsp raisins
1tbsp mixed peel
125ml rum or brandy
55g butter, softened
7-8 slices bread, thinly sliced and crusts removed
300ml whole milk
300ml double cream
1 vanilla pod, split down the middle
3 eggs
140g caster sugar
2-3tbsp apricot jam
1-2tsp icing sugar

Soak the raisins and mixed peel in the rum or brandy.  Preheat the oven to 170, gas mark 3.
Butter the bread, cut each slice in 1/2 on the diagonal and arrange in a greased ovenproof dish.
Bring the milk and cream to a boil with the vanilla pod.  Whisk the eggs and sugar together then whisk into the hot milk mixture.  Scrape the vanilla pod seeds into the milk and discard the pod.
Sprinkle the soaked fruit and juices over the bread, then pour over the custard.
Place the dish in a roasting tray on the middle self of the oven.  Carefully pour water into the tray until it comes halfway up the sides of the ovenproof dish.  Bake for 45 mins or until lightly set and golden.
Warm the apricot jam, pass through a sieve to remove the fruit and brush liberally over the pudding.  Dust with icing sugar and serve.