Preparation

Bread:

1. Soak the raisins and sultanas in the grand Marnier or orange juice until plump. Drain well and discard any excess juice.

2. Combine the flour, sugar, salt and milk powder in a large mixing bowl. Create a well in the middle.

3. Melt the yeast in a small amount of warm water. Combine with the egg, melted butter, ¾ of the water and the buttermilk.

4. Pour the liquid into the dry mix and mix together.

5. Sprinkle flour on the counter and transfer the dough to the counter. Knead for about 5 minutes, or until the dough is smooth and only slightly tacky, but not sticky. If necessary, knead in small amounts of water until it softens; if the dough seems too sticky, sprinkle in small amounts of flour as needed. Add the dried fruit, cherries, orange and nuts and knead for another two minutes, until evenly distributed. Lightly oil a large bowl and transfer the dough to the bowl. Cover with greased cling film.

6. Ferment at 76ºC for one hour, or until the dough doubles in size.

7. Transfer the dough to the counter, divide into even pieces and mould into oblongs. Place in 1lb loaf tins.

8. Proof again covered as before at 76ºC for up to 60 minutes, or until the dough nearly doubles in size. Brush the loaf with egg wash.

9. Preheat the oven to 220ºC with the rack on the middle shelf. Add a small amount of water to the bottom of the oven to create steam.

10. Bake for approximately 25 minutes. Rotate the pan 180 degrees for even baking and then continue baking for another 25 – 30 minutes, or until the loaf is a deep golden brown, feels very firm and sounds hollow when thumped on the bottom.

11. Remove the bread from the pan and leave to cool for at least one hour.

Pudding:

1. Cut the bread into 1 inch/2.5cm cubes. Place on a baking sheet and drizzle with the melted butter. Toast in the oven at 177ºC, stirring once or twice, until golden brown.

2. Combine the milk, cream and 3 oz /85g of the sugar in a saucepan and bring to the boil.

3. Meanwhile, blend the eggs, egg yolks, vanilla and the remaining sugar to make the liaison. Gradually add about one-third of the hot milk, whipping constantly. Add the remaining hot milk and strain the custard into a bowl. Add the orange oil to taste.

4. Add the bread and salt to the custard. Soak for 30 minutes to allow the bread to absorb the custard (weigh it down if needs be). Lightly brush ramekin dishes with butter or vegetable oil. Ladle the mixture into the prepared dishes. Bake in a water bath at 350ºF/ 177ºC until just set (15 - 30 minutes).

5. Remove from the water bath. Serve hot or cold.

Creme Anglaise:

1. Whisk the sugar and yolks in a basin.

2. Boil the milk and stir it in.

3. Return to the pan and place on a low heat.

4. Stir until it coats the back of the spoon (do not boil).

5. Pass the mixture through a fine strainer and add the vanilla essence.