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“You could say that I grew up on bread and butter pudding. My mum or dad would prepare it at least once every two weeks. It is so simple to make and great for using up stale bread. I believe that it can also be a very elegant dish—in fact, I served this very recipe at my pop-up restaurant in NYC a few years back, and it was the most requested dessert on the menu. I wasn’t surprised! The salted caramel whiskey sauce is addictive and could also be poured over ice cream to make an Irish sundae. This pudding can be made up to a day in advance and warmed through in the oven before serving.”
Preheat the oven to 400°F and grease an 81/2-inch square nonreactive baking dish.
In a medium-size mixing bowl, combine the golden raisins and whiskey, and let soak for 1 hour.