Eating In

1 panettone, sliced
2 oz butter
16 fl oz cream
8 fl oz milk, full cream
4 large eggs, lightly beaten
1 tsp vanilla extract
1tbsp demerara sugar
pinch of salt
8” square pottery dish
Butter the dish and the slices of bread or panettone and arrange 4, buttered side down in the dish. Sprinkle with half the spice and raisins, if using. Then repeat, with the remaining spice and raisins. Then add the final layer of bread, buttered side down. Whisk together the cream, milk, eggs, vanilla extract, sugar, if using, and pinch of salt. Pour the mixture over the bread. Sprinkle the demerara sugar over the top, cover and allow to stand for at least one hour, or chill overnight. Preheat the oven to 180⁰C/350⁰F/gas 4. Place the pudding in a bain-marie and pour in enough water to come halfway up the sides of the baking dish. Bake in the middle of the oven for an hour or until the top is crisp and golden. Serve with cream, custard or whatever you like. Also, good cold.