- 150ml/4½fl oz whole milk
- 150ml/4½fl oz double cream
- 2 free-range egg yolks
- 50g/1½oz caster sugar
- ½ tsp vanilla essence
- 50g/1¾oz unsalted butter, softened
- 4 thick slices Madeira cake
- 50g/1¾oz raisins
- icing sugar to dust
- Preheat the oven to 200C/400F/Gas 6.
- Grease a small ovenproof dish.
- For the custard, place the milk and cream into a heavy-bottomed saucepan and bring to the simmer.
- Place the egg yolks and sugar into a bowl and whisk until pale and smooth.
- Pour the milk and cream mixture over the sugar and egg yolk mixture and whisk until smooth.
- Add the vanilla essence.
- For the pudding, spread the butter onto the Madeira cake slices on both sides.
- Place the Madeira slices into the greased ovenproof dish and sprinkle over the raisins.
- Pour over the custard mixture, and transfer into the oven to cook for 15 minutes.
- To serve, remove from the oven and dust with icing sugar.