Spiced Bread and Butter Pudding

Bread and butter pudding is a classic English dessert. Crisp crust, soft buttery luscious interior, a real indulgence. This version is a taste of the British Raj. Nuts and raisins, a particular favourite of Indian desserts made their way into this very English affair that once graced club and hotel menus across the Empire. Days of empire may be long gone but this delicious fusion lives on.

1 tsp Indian Garam Masala, organic
¼ tsp Ground Cinnamon, organic
12 medium slices white bread
125g unsalted butter
4 whole eggs
6 egg yolks
400ml milk
200ml double cream
160g caster sugar
100ml madeira (or sherry)
1 tbsp pistachios, sliced
1 tbsp golden sultanas

Use a baking dish large enough to serve 6. Cut the bread in half at a diagonal so that you have 24 triangles. Melt the butter ready for brushing onto the bread. Lay the buttered bread triangles in the dish overlapping the bread as you go until you have one layer. Mix together the garam masala, cinnamon and the remaining sugar, then sprinkle half of this over the bread along with half the pistachios and sultanas. Mix together the eggs, egg yolks, milk, cream, 110g of the sugar and the madeira (or sherry). at the bottom the baking dish, then pour in half the milk mixture evenly over the bread.
Continue layering the remainder of the bread as a second layer. Scatter on top the nuts and sultanas that are left and sprinkle with the remaining spice mixture. Pour in the rest of the milk, taking care not to overfill.
Heat a baking tray filled with 2.5cm of water to a temperature of 180C. Carefully place the oven dish in the water and bake for around 35-40 minutes or until the top is golden and firm yet wobbly.
Serve warm with an extra swirl of cold cream.