Diana Henry's apple, marmalade and whisky bread-and-butter pudding

Roughly chop the apples and sultanas into a small saucepan with the whisky. Bring to boil, immediately turn down and leave to soak .

Bring the milk, cream and salt to the boil in a heavy-bottomed pan. Add the vanilla. Beat the eggs, extra yolk and sugar together. Pour on the warm milk and cream, stirring constantly. Preheat oven to 180°C/350°F/gas mark 4. Butter bread and spread with marmalade. Layer it, butter-and jam-side up, in an ovenproof dish, sprinkling on fruit and alcohol as you go. Pour on egg and cream mixture through a sieve and leave to sit for half an hour - this makes the pudding lighter. Make sure there's no fruit sticking out of the custard, as it will burn.

Place the dish in a roasting tin. Then fill the tin with boiling water, no higher than halfway up the dish. Bake for 40 to 45 minutes, or until puffy, set on top and golden. Leave to cool slightly. Dust with icing sugar, serve with crème fraîche. Recipe, Diana Henry. Photograph, Kate Whitaker. Food styling, Linda Tubby. Prop styling, Roisin Nield. Creative Director, Mary Norden.

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