Cabinet Pudding

Method

1. Put 15 g of raisins in a small bowl with 1 tsp of brandy and leave to plump for 10 minutes, stirring once or twice.
2. Grease a 300 ml dariole mould or small pudding basin thoroughly with 5 g of soft unsalted butter, working right into the corners. Halve 3 glacé cherries and press them cut side down over the buttered base in a neat pattern — this becomes the top when the pudding is turned out.
3. Pour 150 ml of whole milk into a small pan with 0.25 tsp of vanilla extract and bring slowly to just below boiling over a medium-low heat, until it steams and shivers at the edges. Do not let it boil.
4. In a bowl whisk 1 whole egg, 1 extra egg yolk and 15 g of caster sugar until smooth but not frothy. Pour the hot milk onto the eggs in a thin stream, whisking constantly, then strain the custard through a fine sieve into a jug.