• Prep Time 15 minutes
  • Cook Time 55 minutes
  • Serving For 5 people
  • Difficulty Easy
This recipe is best with
Anchor Whipping Cream

Recipe Ingredient

  • 460g Anchor UHT Full Cream Milk
  • 155g Anchor UHT Whipping Cream
  • 20g Anchor Unsalted Butter
  • 1tsp vanilla essence
  • 6 whole egg Grade A
  • 60g sugar
  • 80g dark raisins
  • 1 loaf ready-made bread loaf, cut into big cubes
  • Powder sugar for dusting


  1. Preheat oven at 150 °C.
  2. In saucepan, heat Anchor Whipping Cream, Anchor UHT Full Cream Milk, Anchor Butter and vanilla essence together.
  3. In a separate bowl, use a hand whisk to combine the eggs and sugar.
  4. Gradually add in the hot cream mixture into egg mixture by using hand whisk to mix well. Set aside.
  5. Fill the bread cubes into 4 inch diameter ramekin cups. Evenly sprinkle the raisin in.
  6. Fill the cups to about 80% full with the pudding filling.
  7. Put the cups in a baking tray, pour some water in the tray.
  8. Bake for about 50 - 55 minutes or until no liquid come out when a paring knife inserted in the centre.
  9. Allow to cool.

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