Bread And Butter Pudding

Start the custard by bringing the milk to the boil, then dissolving in it 6 tablespoons of the vanilla sugar. If you do not have vanilla sugar use caster sugar and add 2 teaspoons of vanilla essence. Set aside. Whisk the egg yolks into the single cream with the marmalade and the whisky, and add this mix to the boiled milk, whisking vigorously together. Grease the inside of a large oval gratin dish with a little of the butter and sprinkle half the raisins over the bottom. Now cut the slices of bread into triangular quarters, and dip one side of the bread into the melted butter. Make a layer of triangles of buttered bread inside the dish, propping each one up against each other so they are leaning slightly at an angle. Now sprinkle the remaining raisins over the layer and arrange another layer of butter dipped bread going the other way. Finish off with a third layer of bread, again arranged in the opposite direction. Pour the custard mix over slowly, ensuring that each piece is soaked, and rest the pudding for 15 minutes. Sprinkle over the remaining vanilla sugar and bake in a medium hot oven (180C/350F/gas 4) for about 30-35 minutes. The position in the oven can be crucial if you dont have a fan oven. The top of the pudding should be golden brown, with the bread crisp in parts. Conversely, the inner texture should be moist, soft and light, like a souffl?, but not runny. Finally, when the pudding is taken out, brush the surface with warmed apricot jam to give it a good shine.