12-14 wholemeal bread slices
3-4 tbsp softened butter
500ml warm evaporated milk
1 tbsp 3-in-one cappuccino coffee mix
100ml whipping cream
½ tsp salt
65g soft brown sugar
4 eggs
¼ tsp coffee essence/paste
20g black raisins
20g golden raisins
20g walnuts, coarsely chopped


Cut bread slices into triangles. Spread bread with butter on one side of each slice and arrange in a layer with buttered side up on the base of a greased 19cm heatproof square casserole.

Combine warm evaporated milk with 3-in-one cappuccino coffee mix powder. Stir to mix until well dissolved. Leave aside to cool slightly. Add eggs, salt, sugar, whipping cream and coffee essence/paste. Whip with a hand whisk until well combined.

Sprinkle over the first layer of bread with black raisins. Pour half the coffee milk mixture over the bread.

Arrange a second layer of buttered bread triangles over. Pour in the rest of the coffee milk mixture.

Stand the dish in a roasting pan. Add hot water to come halfway up the sides of the dish.

Bake in a preheated oven at 180°C for 35 minutes. Remove dish from oven and sprinkle over the golden raisins and walnuts. Continue to bake for 10 to 15 minutes or until golden and crispy. Insert a sharp knife in the centre of the pudding. If the knife comes out clean, the pudding is set and ready for serving.