Loaf of bara brith - sliced into 12 slices
50g/2oz of Welsh unsalted butter

the custard
8 egg yolks175g/6oz of caster sugar
1 vanilla pod
300 ml/½ pt of milk
300 ml/½ pt of double cream

METHOD

Butter the bara brith slices and cut in half. Arrange the bara brith slices in an ovenproof dish or individual ramekins. Put one unbuttered slice aside.

The custard
Whisk the egg yolks and caster sugar together. In a saucepan, split the vanilla pod and add to the milk and cream and simmer and leave to cool. Pour the mixture through a sieve stirring all the time to form a custard.
Pour the custard mixture over the bara brith. Then place the unbuttered slice on top. Cook slowly in a roastung tun half filled with water at a temperature of 160C for approximately 30-45 minutes.

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