Honey Basil Bread Butter Pudding

Ingredients

raisins	50g
small, fresh, unsliced loaf of good white bread
butter, softened	50g
set honey	6 tbsp
whole milk	250ml
double cream	250ml
medium eggs	3
caster sugar	20g
vanilla paste	1/4 tsp
On1y Basil	1 tsp

Put the raisins in a small bowl and pour over hot water to cover. Soak for 1 hour and drain, Mix honey and basil together.
Preheat the oven to 190°C.
Cut thick slices of bread from the loaf. Then spread on one side with the butter. Spread with 4 tbsp of the honey, then cut each slice diagonally into 4 triangles.
Lay half the triangles, honey-side up, in a 1.5 litre ovenproof dish (about 6cm deep) and sprinkle with half the raisins. Lay the rest of the triangles on top, honey-side up. Scatter over the rest of the raisins.
Lightly whisk the milk, cream, eggs, sugar, basil and vanilla in a bowl. Pour the mixture over the bread and leave to soak for 5 minutes.
Put the dish in a deep roasting tin. Pour hot water around the dish until halfway up its sides. Bake for 25-30 minutes until puffed and golden.

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