Spiced Chai Bread and Butter Pudding

Place the sultanas in a small bowl and cover with boiling water. Let them soak for 5 minutes to plump up, then drain thoroughly. Meanwhile, grease a shallow 20cm x 30cm baking dish with butter. Butter one side of each bread slice, remove the crusts, and cut the slices into triangles. Scatter most of the sultanas across the base of the dish, then layer the bread slices buttered-side up in an overlapping pattern. Finish by scattering the remaining sultanas on top.

Preheat your oven to 180°C (160°C fan/gas 4). In a medium saucepan, combine the whole milk, double cream, grated ginger, bruised cardamom pods, and the cinnamon stick. Bring the mixture to a gentle simmer, then remove from the heat and let the spices infuse for 10 minutes. Strain the liquid through a sieve into a jug, discarding the spices and tea. In a separate large bowl, whisk together the whole eggs, egg yolks, and caster sugar. Gradually pour the warm milk mixture into the eggs, whisking constantly to create a smooth custard.

Slowly pour the spiced custard over the bread, ensuring every slice is covered. Set the dish aside for 20 minutes to allow the bread to fully absorb the liquid. Sprinkle the top with demerara sugar and flaked almonds. Place the pudding dish inside a deep roasting tin and fill the tin with enough boiling water to reach halfway up the sides of the dish. Bake for 20–30 minutes until the custard is set and the top is golden brown. Serve warm with a scoop of ice cream or a drizzle of cream.