Princess Diana's favourite dessert revealed by ex-royal chef

Appearing in a video on the YouTube channel Goodtaste with Tanji, McGrady said: “This dish used to be made at Buckingham Palace, and Princess Diana would come down to the kitchen where she’d pick at the raisins in the dish.

“And this became a favourite – so much so that she told one of the royal reporters that Darren makes the best bread and butter pudding in the world.”

The former royal chef shared the ingredients you will need so you can make Lady Di’s favourite dessert at home:

• Nine egg yolks
• 3oz raisins
• One-quarter of a cup of Amaretto
• 12 slices of white bread, crusts removed
• 11.5 sticks unsalted butter, melted
• Three-quarters of a cup of sugar
• Two cups of heavy cream
• Two tablespoons of granulated sugar, to dust the pudding
• 3oz sliced almonds, lightly toasted
• Two tablespoons of icing sugar
• Two teaspoons of vanilla paste
• 3 ounces raisins
• 1/4 cup Amaretto
• 12 slices white bread, crusts removed
• 11/2 sticks unsalted butter, melted
• 9 egg yolks
• 2 teaspoons vanilla paste
• 3/4 cup sugar
• 1/2 cup milk
• 2 cups heavy cream
• 2 tablespoons granulated sugar, to dust the top of pudding
• 3 ounces sliced almonds, lightly toasted
• 2 tablespoons powdered sugar

Method

Soak the raisins in the Amaretto, and leave them covered with cling film at room temperature for six to eight hours or overnight.

Preheat the oven to 176C then cut four slices of the bread into half-inch dice, and spread the diced bread on the bottom of a casserole dish.

Sprinkle the raisins on top of the bread cubes and pour any remaining alcohol in the bowl over the bread. Cut the remaining eight slices of bread in half diagonally, and then cut each half slice in half diagonally to create four even triangles per slice.

Dip the triangles into the melted butter, and arrange them on top of the raisins, overlapping the triangles slightly. Next, pour any remaining butter over the top of the bread.

Whisk the egg yolks in a large mixing bowl then slowly add the vanilla paste, and sugar while still mixing. Once combined, bring the milk and cream to a boil in a heavy saucepan over high heat, and pour the hot mix onto the egg yolks, whisking constantly.

Pour the warm egg mixture over the bread, making sure all of it is coated and set aside for 20 minutes to allow the egg mixture to soak into the bread.

Place the casserole dish in a roasting tray filled with hot water halfway up the sides of the casserole dish, and bake on the middle rack in the oven for 30 to 45 minutes, or until golden brown on top with the filling just set.

Remove the dish from the oven and off the tray, then sprinkle with the extra sugar. Use a crème brûlée torch to caramelise the sugar then top with the toasted almonds and a dusting of powdered sugar.

Cool slightly, and serve warm with a jug of cream and some fresh berries.