Serves 6

Ingredients

• 6 tbsp Kilbeggan Irish Whiskey
  
• 25g/1oz sultanas
  
• 50g/2oz Irish butter, softened
  
• 6 thin slices bread, crusts removed
• 2 free range eggs plus 2 yolks
  
• 3 tbsp sugar
  
• 300ml/1/2 pt double cream

Method

Pour 2 tbsp whiskey over sultanas and leave to plump up - about 15 minutes.

Butter bread liberally and cut into triangles.  Arrange in a rooftile pattern, overlapping in a shallow ovenproof dish.  Pour remaining whiskey over bread and allow to soak in - about 5 minutes.  Scatter sultanas and soaking whiskey over as well.

Beat eggs and egg yolks together with 1 tbsp sugar.  Add cream.  Pour over bread.  Sprinkle remaining sugar over the top.

Bake in a pre-heated oven Gas 5 375F 190C for around 30 minutes, or until custard is set, bread is sugar crusted and points are crisply browned.