Melted butter, to grease, plus extra softened butter for spreading
5 free-range eggs
2 Tbsp sugar
1 tsp vanilla essence
8 slices raisin toast*
¼ cup sultanas
Pinch of ground nutmeg
Pinch of ground cinnamon
Icing sugar mixture, to dust
Double cream, to serve
Preheat oven to 140°C fan-forced (160°C conventional). Grease a 2.4L ovenproof dish with melted butter. Place dish inside a larger oven-proof dish.
Whisk eggs, milk, sugar and vanilla in a large jug until combined.
Spread raisin toast generously with softened butter. Cut each slice into 4 triangles and arrange loosely in the base of greased dish. Pour over egg mixture, scatter with sultanas and sprinkle with spices. Pour boiling water into larger ovenproof dish halfway up the side of the bread and butter dish. Bake for 55-60 minutes, or until just set. It should still have a slight wobble. Turn off oven and leave door ajar for 30 minutes.
Remove from water bath. Dust with sugar and serve pudding warm with cream, or refrigerate overnight to serve chilled.