1 Good quality Lincolnshire Plumbread
3 Egg Yolks
2 whole eggs
100g caster sugar
1 pint double cream
75g butterFresh raspberry jam (optional)
Pre-heat oven to 180C
Slice and butter the Plumbread
Spread with raspberry jam, cut the plumbread into triangles
Arrange in a shallow ovenproof dish
Beat the egg yolks, whole eggs, sugar & cream together and pour over the Plumbread
Allow the egg mixture to soak into the buttered Plumbread for at least an hour
Stand the dish in a bain marie (a roasting tray filled with boiling water) half way up the Plumbread dish
Cook until puffed up and golden – should take 30-45 minutes. Should feel set but not too firm
Serve warm with cream, homemade custard or icecream.
It is also very nice sliced and eaten cold like a cake.