Fig Bread And Butter Pudding - cooking recipe

Ingredients

1 1/2 tbsp butter, softened
1/3 cup fig jam
4 slices white crusty bread
1/3 cup raisins
1 1/4 cups milk
1 cup heavy cream or half-and-half
1/4 cup granulated sugar
1 tsp vanilla extract
3 None large eggs
1/4 tsp ground nutmeg

Preparation

Grease a large, deep 6 inch ramekin.
Spread butter and jam over each slice of bread then cut into 4 triangles. Layer bread, overlapping, in dish. Sprinkle with raisins.
To make the custard, combine milk, cream, sugar and vanilla extract in a medium saucepan. Bring to a boil. Whisk eggs in a large bowl then gradually whisk hot milk mixture into eggs. Pour 1/2 the custard over bread then let stand for 2 mins. Pour remaining custard over top and sprinkle with nutmeg. Cover tightly with foil.
Place a steamer basket in a 6-quart pressure cooker. Add 1 2/3 cups water. Place ramekin on a tea towel then use tea towel to lower ramekin into steamer basket. Fold tea towel overhang over top of dish. Secure lid. Bring pressure cooker to low pressure. Reduce heat to stabilise pressure then cook for 15 mins.
Release pressure using the quick release method then remove lid. Remove ramekin from pressure cooker. Let stand for 5 mins before serving.