Jean Christophe Novelli: Indulge yourself with this simply scrumptious dessert.

Serves 10 -12

Ingredients
75g sultanas
25ml brandy
50g granulated sugar
1 tablespoon cold water
2 medium egg yolks
5 medium whole eggs
185g soft brown sugar
½ litre full fat milk

Method
1. First, in a saucepan cover the sultanas with cold water, bring to the boil and simmer gently for about 1 hour. As the water evaporates, keep adding more, ensuring that the sultanas remain covered.

2. When the sultanas have plumped up, take them out and leave them to cool. Allow the remaining liquid to reduce. Remove from the heat, add the brandy and set aside, covered, for 15 minutes.

3. Preheat the oven to 130°C/Fan 110°C/Gas 1.

4. In a separate pan, add the sugar to the reduced liquid, and slowly heat until the sugar has dissolved (there should be no grittiness when it is stirred with a spoon).

5. Bring to the boil and cook until caramel in colour, roughly 2–3 minutes. Pour into 5–6 x 150ml pudding moulds.

6. Top each mould with 10g sultanas and leave to cool.

7. Meanwhile, whisk together the egg yolks, whole eggs and soft brown sugar until a ribbon forms from the whisk.

8. Pour the milk into another pan and bring to the boil. Once it has boiled, allow it to cool slightly, then whisk in the egg mixture. Skim the foam from the mixture and then pour into the moulds over the sultanas.

9. Cook the moulds in a bain-marie (a roasting tin filled halfway up with water) in the preheated oven for 35–45 minutes or until just set.