If using a vanilla pod, heat this now until the sugar is dissolved then cover the pan and allow the pod to infuse for a while.
If using vanilla extract, heat the other ingredients and add the extract once you remove them from the heat.
5 In a large bowl whisk 3 medium eggs and 2 yolks. Pour half the hot milk mixture into this while you keep whisking, then gradually whisk in the rest.
6 Pour this over the bread in the ovenproof dish. Cover with cling film and leave for half an hour so the bread soaks up all the custard.
7 Set a baking tray half filled with water on to the middle tray of the oven.
8 Remove the plastic from the pudding and sprinkle the top with some raisins, sugar and a pinch of cinnamon and grated nutmeg. Dot with butter.
9 Sit pudding in the water bath. The water should be about halfway up the side of the dish. Top up if required. Cook for a good 40 minutes. A skewer should come out clean when the pudding is cooked.
Serve with cream, either liquid or whipped.
Hot buttered rum
Makes 6 drinks
1 In a bowl, mash together a third of a cup of packed dark brown sugar, 4 tablespoons of unsalted butter, half a teaspoon of pure vanilla extract, and a good pinch each of cinnamon, ground cloves, ground allspice and freshly grated nutmeg. This must be well combined and can be kept for a couple of weeks. Before using, bring to room temperature.
2 Warm the mugs and glasses you are using with hot water. Empty these and fill the warm mugs with a ¼ cup of dark rum and ½cup of boiling water.
3 Stir in a generous tablespoon of the spiced butter, top with whipped cream and a final grating of fresh nutmeg.
