To Pre-soak the Pudding
In a bowl combine the crumbled Christmas pudding, roughly chopping any large nuts.
Grate the zest over the pudding and pour in the Pedro Ximenes.
Mix well and reserve for 30 minutes whilst you carry on with the recipe.
To Make the Custard Base
Place the cream and milk into a large pan. Cut the vanilla pod in half-length ways, scrape out the seeds and add to the milk along with the pod.
Heat the cream and milk to 80 °c, remove from the heat and allow the vanilla to infuse for 10 minutes.
In a mixing bowl whisk the egg yolks and sugar until pale in colour.
Add ¼ of the hot cream mix to the eggs and whisk to combine.
Repeat this process until all the cream or milk has been added.
Pour out 850g of this mix and reserve for building the bread and butter pudding.
Return the remaining custard base to the pan, on to a medium heat and stirring with a spatula, bring the custard base up to 80°c.
Once the custard base reaches 80°c, turn the heat down to the lowest possible and stir the custard for 5 minutes.
Strain the custard though a fine sieve into a container and place into the fridge to cool.
To Make the Pudding
Preheat the oven to 110c
Scatter the raisins into the bottom of a 20cm baking dish.
Generously butter one side of each slice of bread.
Place 4 slices of bread on top of the raisins, over lapping slightly depending on your dish size if necessary.
Pour half of the reserved uncooked custard base and using a spatula gently press the bread down into the custard. This will help the bread fully soak, leave for 5 minutes.
Place 3/4 of the pre-soaked Christmas pudding over the first layer of bread.
Cut the remaining bread into quarters diagonally.
Place the buttered bread triangles in rows, over lapping across the top of the raisins.
Pour over the remaining custard base and allow the bread to absorb the custard for 20 minutes. Every 5 minutes, using a spatula, press the bread down into the custard to help it fully soak.
Sprinkle on the remaining 1/4 of pudding mix.
Place the bread & butter pudding into the preheated oven at 110 °c and cook until the centre reaches 72 °c, this will take roughly 20-30 minutes.
Once the centre reaches 72 °c, remove the bread & butter pudding from the oven and place on the side for 15 minutes to rest.
To Make Cinnamon Sugar & Serve
Simply mix the cinnamon and sugar, and keep in an airtight container.
Sprinkle the top of the bread and butter pudding with the remaining cinnamon sugar and caramelise with a blow torch or place under a hot grill to achieve the same.
Place a large spoon of bread & butter pudding into the centre of a bowl,
Gently warm the custard, pour around the pudding, and serve.
