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Butter the raisin bread and cut the slices in half, diagonally. Lay the slices in an ovenproof baking dish so that the corners overlap.
Beat the eggs in a bowl or large jug with the cream and Arctic coffee until well combined. Pour all over the bread.
Preheat the oven to 180C/Fan 160/Gas 4, and allow the pudding to soak while the oven heats.
Sprinkle the sugar, thickly, over the top and bake for 35-40 minutes so that the centre of the pudding has a wobble, but there's no runny liquid.
Serve with extra pouring cream.
Butter the raisin bread and cut the slices in half, diagonally. Lay the slices in an ovenproof baking dish so that the corners overlap.
Beat the eggs in a bowl or large jug with the cream and Arctic coffee until well combined. Pour all over the bread.
Preheat the oven to 180C/Fan 160/Gas 4, and allow the pudding to soak while the oven heats.
Sprinkle the sugar, thickly, over the top and bake for 35-40 minutes so that the centre of the pudding has a wobble, but there's no runny liquid.
Serve with extra pouring cream.
15 minutes
Serves 18-22 scones
