Bread and Butter Pudding

(This recipe was originally by Anthony Worrall Thompson but I have editted it somewhat to cater for Muslims. the original recipe can be obtained here.)

Ingredients
50g/2oz sultanas
50g/2oz raisins
(or you can have 100g of raisins only or even have more than 100g if you like raisins)
14 slices of medium cut white bread
150g/5oz unsalted butter, softened
4 whole medium eggs
4 medium egg yolks
115g/4oz icing sugar
2tsp vanilla essence
450ml milk
750ml double cream
caster sugar, for sprinkling

Method

Butter the bread using 115g/4oz of the butter. Remove the crusts and cut each slice into 4 triangles. Arrange the bread triangles in 2 layers in a buttered shallow ovenproof or baking dish, sprinkling the raisins and sultanas in between the layers of bread triangles.

Gently push down the triangles into the dish. Reserve the remaining bread triangles for later.

To make the custard: whisk the eggs, egg yolks and the icing sugar together in a large jug. Add the vanilla essence, milk and double cream. Whisk together.
Pour two thirds of the custard over the bread and leave to stand for 45 minutes to 1 hour for the custard to soak into the bread.

Preheat the oven to 180°C. Pour the remaining custard over the previously soaked bread and butter triangles. Finish with the reserved bread triangles, buttered side up.

Press the slices down firmly so that the custard comes half way up the bread triangles. Sprinkle with caster sugar and dot with the remaining butter.

Place the dish into a large roasting tin and fill with warm water so that it comes three quarters of the way up the dish. Bake for 35-40 minutes until the custard has just set and the top is golden brown.