Honey bread and butter pudding

Method

1. Put the raisins in a small bowl and pour over hot water to cover. Soak for 1 hour (or overnight if you can) so they plump up and soften.
2. Preheat the oven to 190°C/fan170°C/gas 5. Cut 7 x 5mm thick slices of bread (about 275g) from the loaf. Cut off the crusts, then spread on one side with the butter. Spread with 4 tbsp of the honey, then cut each slice diagonally into 4 triangles.
3. Drain the raisins, then dry on kitchen paper. 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.
4. Lightly whisk the milk, cream, eggs, sugar and vanilla in a bowl. Pour the mixture over the bread and leave to soak for 5 minutes, pushing the bread down into the liquid every now and then to soak up the custard.
5. 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.
6. Remove the tin from the oven, then lift out the dish and let it rest for 5 minutes. Meanwhile, preheat the grill to high. Warm the remaining 1 tbsp honey in a small pan and drizzle over the pudding. Slide it under the grill for 1-2 minutes until golden brown. Serve warm, with a little cream if you wish.