Toffee Bread and Butter Pudding with Crème Anglaise (Dean Edwards)

For the crème anglaise

Preparation method

  1. To make the crème anglaise, add the vanilla pod and seeds to the milk in a pan and bring to the boil. Remove from the heat and leave to infuse for 10 minutes.
  2. Preheat the oven to 180C/350F/Gas 4.
  3. Put the yolks and sugar in a bowl and whisk until pale. Bring the milk back to simmering point and slowly whisk into the egg and sugar mixture.
  4. Return the mixture to the pan and stir over a medium heat until thickened slightly.
  5. Pour half the crème anglaise into a bowl and add the liqueur.
  6. Grease four ramekins with the butter, then dust with sugar. Layer the brioche and sultanas in the ramekins and pour over the toffee crème anglaise.
  7. Place the ramekins in a roasting tray and pour boiling water from a freshly boiled kettle into the tray to come halfway up the ramekins. Bake in the oven for 20-25 minutes, or until set and golden.
  8. Turn the puddings out into serving bowls and serve with the remaining crème anglaise heated through.
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