Bread and butter pudding

Note: These recipes use NZ measurements. 1 c = 1 cup = 250 ml. 1 T = 1 tablespoon = 15 ml. 1 D = 2 teaspoons. 1 t = 1 teaspoon = 5ml. If you're in America, you may find you need a little extra baking powder in recipes that use it.

50g butter, softened
large baguette
60g sultanas or dried cranberries, or a mixture of both
3 T apricot jam
2 large egg yolks
2 large eggs
40g caster sugar
300ml double cream
300ml milk
4 tbsp Baileys
demerara sugar

Heat oven to 180C.
Grease large shallow ovenproof dish with butter. Butter sliced bread. Arrange bread in dish with dried fruit sprinkled between layers. Spread apricot jam on lower layer.
Beat yolks, eggs and castor sugar together until creamy. Add cream, milk and Baileys. Pour mixture over bread.
Gently press bread down and leave to stand for 20 mins.
Sprinkle demerara sugar on top. Place dish in roasting dish full of water in the oven (so water comes halfway up the dish). Cook 40-50 mins.
Josh’s notes: i put 200ml of Baileys in this pud. the more the better I say. it’s my wife that says 4 tbps. So some where in between the two values i suppose