Whisky Bread and Butter Pudding

Ingredients

 * 8 slices white bread
 * 2 tablespoons butter
 * 3 tablespoons brown sugar
 * ¼ cup raisins, chopped
 * 3 eggs
 * 1½ cups warm milk
 * 1 teaspoon vanilla sugar
 * ½ teaspoon mixed spice
 * 3 eggs, lightly beaten
 * ½ cup fine sugar
 * 120g (4¼ oz) butter, melted
 * 3 tablespoon whisky

Directions

 * Grease 4 ovenproof serving bowls.
 * Cut crusts off the bread, spread the butter over the slices and cut each into 4 triangles.
 * Place four triangles into each serving bowl, sprinkle with some brown sugar and the raisins.
 * Place remaining triangles on top and sprinkle with the rest of the sugar.
 * Whisk the eggs, add the warm milk and vanilla sugar, whisk again and pour the mixture over the bread.
 * Sprinkle with mixed spice.
 * Place bowls on a baking tray and bake for 15 - 20 minutes at 220°C (425°F) in preheated oven.
 * To make whisky sauce, beat eggs and sugar until light and fluffy.
 * While still beating add hot butter and whisky.
 * Pour over pudding.
 * Serve with cream or ice cream.
 * Serves 4