BY day, he is behind the stoves at his restaurant Saint Pierre, but on TV, Emmanuel Stroobant is the appropriately clad Chef in Black, the classically trained European chef who travels through Asia to experience local cuisine and then reproduce it his own way. "The bread and butter pudding is a simple dessert with a nice 'home made' feel to it," he says.

Ingredients:
4 eggs
200 ml cream
200 ml milk
100 g bread (brioche)
100 g California raisins
50 g butter
100 g sugar

Method:
Place the raisin in a blender with a little water. Blend until you obtain a paste. Combine butter with raisin paste and spread on sliced bread. Combine sugar, eggs, milk and cream.

Place a layer of bread in a baking dish, cover with cream mixture, cover with another layer. Bake at 180C in a water bath for 40 minutes. Drizzle a little more sugar and blow torch until dark brown.