• 2 cups (500 ml) Clover cream
• 50 g (60 ml) castor sugar
• 1 vanilla pod, optional
• zest of 2 lemons
• half-day-old white bread
• 100 g Clover Mooi River butter, softened
• 6 egg yolks
• ½ cup (125 ml) pitted raisins
• 2 cups (500 ml) port
• 1 cup (250 ml) red wine
• 20 ml castor sugar
1. Place the cream, sugar, vanilla pod and zest in a saucepan and stir at a moderate heat until it reaches boiling point. Simmer for 20 to 30 minutes. Grease 4 ramekins with butter. Slice the bread as thinly as possible and spread butter on top. Press 4 ramekin-sized rounds andplace the rounds, buttered side facing down, into ramekins.
2. Slice strips of bread, somewhat broader than the depth of the ramekins, spread with butter and place in the ramekins, buttered side on the outside, with the points over one another.
3. Beat the egg yolks until light. Pour the cream mixture through a sieve. Add the cream mixture in a thin stream to the egg yolks while beating continuously. Beat until smooth.
4. Pour into ramekins, cover with buttered aluminium foil and leave to rest for 1 hour. Transfer to an oven dish with water and steam for 60 minutes at 160 °C.
5. Meanwhile, prepare the sauce by adding all the ingredients to a saucepan. Simmer over a moderate heat until reduced by half. Sprinkle castor sugar onto puddings and caramelise under a hot grill.
6. Carefully remove the puddings from the ramekins. Pour sauce onto a plate and place pudding in the middle.