Kerrymaid has partnered with the Craft Guild of Chefs and Luke Stephens, Head Chef of the Bull at Great Totham, Essex, to create this indulgent Bread & Butter pudding, perfect for Easter. Bread and Butter Pudding Ingredients 300g diced brioche 300ml Kerrymaid Double 300ml milk 7 egg yolks 60g caster sugar 200g raisins 1 vanilla pod 4g Agar-agar Method 1. Toast half the diced brioche in the oven to golden brown. 2. Soak the raisins in warm water. 3. In a sauce pan whisk the Kerrymaid Double, milk, agar-agar and vanilla, bring to a simmer. 4. Combine the egg yolks and sugar in a separate pan and pour in the hot Kerrymaid Double mixture. 5. Cook the Kerrymaid Double mixture and the egg mixture to reach an anglaise consistency. 6 Line a suitable sized container with parchment paper and combine the brioche and the drained raisins. 7 Pour the cooked anglaise over the brioche and allow to soak in. 8 Set in the fridge for an hour, portion, and brulee with caster sugar for colour. 9 Warm in a microwave or oven and serve with Kerrymaid Custard.