Recipe adapted from i-weekly Ingredients 2 pcs white sandwich bread, quartered 30g raisins 1 tbsp rum 12g butter, melted 120ml cream 120ml milk 1 egg 40g castor sugar rum custard sauce 100ml milk 8g cornflour 1 egg yolk 1/4 tsp vanilla extract 30g castor sugar Method Soak raisins with rum. Arrange 4 quarters of sandwich bread in each ramekin. Sprinkle soaked raisins then drizzle butter over. Heat cream and milk a pot until hot. Mix egg and sugar in a mixing bowl. Stir hot cream mixture into bowl until well combined. Strain and pour onto sandwich bread. Set aside for 30 minutes for bread to soak up mixture. Preheat oven to 180 degrees C. Bake for 30 minutes, until the top of the pudding is slightly brown. Serve warm with custard sauce. Rum custard sauce Mix all the ingredients together in a pot and cook, stirring over medium heat until custard coats the back of a spoon. Remove from heat and strain. Add in the rum left from soaking the raisins. Set aside. Serves 2. Will SHE make it again? YES. this version is much better than the previous one!