- Melted butter, to grease
- 145g (3/4 cup) raisins
- 1 1/2 tablespoons Cointreau liqueur
- 1 teaspoon fresh orange juice
- 1 x 520g sliced raisin loaf
- 40g butter
- 150g good-quality dark chocolate, coarsely chopped
- 5 eggs, lightly whisked
- 250ml (1 cup) cream
- 160ml (2/3 cup) milk
- 1 teaspoon vanilla essence
- 1 teaspoon finely grated orange rind
- Icing sugar mixture, to dust
- You will need a square 20cm (base measurement) cake pan for this recipe.
Preheat oven to 180°C. Brush a square 20cm (base measurement) cake pan with melted butter to lightly grease. Line the base and 2 opposite sides with non-stick baking paper. Combine raisins, Cointreau and orange juice in a bowl. Set aside for 10 minutes to develop the flavours.
Spread 1 side of each slice of bread with butter and cut in half crossways. Arrange one-third of the bread, buttered-side up, over base of prepared pan. Sprinkle with half the raisin mixture and half the chocolate. Top with half the remaining bread and sprinkle with remaining raisin mixture and chocolate. Top with the remaining bread.
Whisk together the egg, cream, milk, vanilla and orange rind in a jug. Pour the egg mixture over the bread and set aside for 10 minutes to soak.
Bake in preheated oven for 50-55 minutes (cover with foil if cake is browning too quickly) or until custard is set. Remove from oven. Set aside in the pan to cool. Dust with icing sugar and cut into squares to serve.