Mini Bread & Butter Puddings

Grease 4 Cadac Tapas Dishes with butter. Butter the brioche slices and cut in half, then arrange a layer of brioche, buttered-side up, in the bottom of the dishes, then add a layer of sultanas. Sprinkle with a little cinnamon, then repeat the layers of bread and sultanas, sprinkling with cinnamon, until you have filled each dish.

Using a saucepan over the pot stand on the BBQ gently warm the milk and cream over a low heat to scalding point. Do not let it boil. Crack the eggs into a bowl, add three-quarters of the sugar and lightly whisk until pale. Add the warm milk and cream mixture and stir well, then strain the custard into a bowl. Pour the custard over the prepared Tapas Dishes and sprinkle with the remaining sugar.

Pre-heat the BBQ with a flat cooking surface and add the Tapas Dishes, cook on the lowest heat setting with the lid on for 20-25 minutes or until the custard has set and the top is golden brown.

Serve warm with pouring custard, cream or ice cream.