LITTLE BREAD PUDDINGS

Set the oven at 180C/gas mark 4. To make the custard, break 2 large eggs into a jug and mix well with a fork. Stir in 70ml of maple syrup and 1 tsp of vanilla extract. Pour 325ml of double cream into a small saucepan and bring to the boil, then lower the heat. Pour the cream into the eggs and beat with a fork or small whisk until well mixed. Tear 175g of brioche into pieces and drop them into the custard, alternating with a few golden raisins or sultanas (I use 3 tbsp in total) and pushing them down gently under the surface as you go. Leave to soak for about 10 minutes. Put 6 large muffin cases into a 6-hole patty tin, then divide the brioche and custard between them. Sprinkle the surface of each one with a little demerara sugar. Bake for 15 minutes until puffed and golden. Makes 6 (I like to serve 2 each) • The neat idea of sweetening the custard with maple syrup came from cookery writer Donna Hay. It gives the little pudding a mellow flavour

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