The OFM panel of judges - including Nigel Slater, Alex James, chef Mark Hix and Scheherazade Goldsmith - voted overwhelmingly for this dish after the finalists' recipes from our readers were cooked for the judges' lunch by the chef, Jean-Philippe Patruno, at Quo Vadis. He loved it too.

Serves 6

100g raisins
3 tbs whisky
3 tbs hot water

For the sauce:
100g muscovado sugar
1 tbs golden treacle
25g butter

For the pudding:
1 whole egg and 3 egg yolks
100g caster sugar
250ml double cream
50ml milk
100g pumpkin, cubed and steamed then puréed
½ tsp ground cinnamon
a little grated fresh nutmeg
½ tsp ground ginger
1 vanilla pod, split and seeded
approximately ½ a stale white baguette, cut into cubes

Soak the raisins in the whisky and hot water until plump. You may want to do this overnight - entirely up to you. Drain and reserve the soaking juices.

Pre-heat the oven to 150°C/gas 2.

To make the sauce, heat the muscovado sugar, treacle and butter in a pan until melted, then pour equal measures into 6 buttered ramekins.

To make the pudding, in a large bowl, whisk the eggs and sugar until pale. Pour in the cream, milk, purée, spices and vanilla pod along with the raisins and a little of the soaking juices and whisk until thoroughly combined.

Stir in the bread cubes and leave for 15 minutes to soak.

Place the ramekins in a deep baking tray and pour in boiling water until it comes halfway up the sides. Fill the ramekins with a few cubes of bread and the custard mixture.

Place on the middle shelf of the oven and cook for approximately 1 hour or until the custard has a slight wobble when shaken. If the top starts to colour too quickly, cover loosely with foil.

Remove from the oven and leave to rest for a few minutes. Then run a knife around and turn out onto a plate. Serve with crème fraîche, yoghurt or whipped cream.

• David Hall, Tyne and Wear