Arctic Caramel Bread and Butter Pudding
What to do:
Butter the raisin bread and cut the slices in half, diagonally. Lay the slices in an ovenproof baking dish so that the corners overlap.
Beat the eggs in a bowl or large jug with the cream and Arctic coffee until well combined. Pour all over the bread.
Heat the oven to 180C/160C fan and allow the pudding to soak while the oven comes up to heat.
Sprinkle the sugar, thickly, over the top and bake for 35-40 minutes so that the center of the pudding has a wobble but there’s no runny liquid.
Serve with extra pouring cream.