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