Bread-and-butter pudding

Combine the sultanas and the brandy in a bowl. Set aside for 30 minutes to macerate.

Brush six 14cm dishes or 1 round 1.75-litre ovenproof dish with a little butter, to grease.

Cut the bread into quarters. Layer in dishes, scattering sultanas among the slices.

Place the creams in a saucepan and scrape in the vanilla bean seeds and the bean. Bring to the boil, then set aside for 30 minutes to infuse.

Place the egg yolks and sugar in a bowl and whisk until light. Remove the vanilla bean from the infused cream then pour over egg mixture and stir well to combine. Pour the mixture over the bread until the dishes are completely full. Set aside for at least 1 hour. Refrigerate if longer than 1 hour (this step is essential for a light creamy pudding otherwise the pudding will be thick and stodgy). If refrigerated, bring back to room temperature before cooking.

Preheat oven to 180°C.

Place the dishes in a roasting pan and pour boiling water around to come halfway up the side of the dishes. Bake in the oven for 20 minutes (or 35 minutes for a large pudding).

Remove from pan and brush with the warmed marmalade. Serve with thick cream.