1

Preheat the oven to 180°C, fan 160°C, gas mark 4. Place the raisins in a small bowl, then cover with 100ml of earl grey tea, leave to soak for 10 minutes, then drain and pat dry.

2

Combine the flour, baking powder and icing sugar in a large bowl. Whisk together the yogurt and the egg in a bowl. Add the yogurt mixture to the flour mixture; stir well with a wooden spoon until just combined and then keep kneading the dough in the bowl, for about 2 minutes until smooth.

3

For the crème pâtissière, in a saucepan warm the milk and the vanilla over a gentle heat. In a bowl, whisk together the egg yolks, cornflour and caster sugar. Pour the warmed milk mixture into the egg mixture, then return the egg mixture to the saucepan, stir over a medium heat, stirring constantly until thick. Once thick, remove from the heat, and set aside. Cover the surface with cling film, whilst you roll out the dough.

4

Place a large piece of baking paper on a work surface and sprinkle with a little flour. Place the dough onto the paper, and roll into a 40 x 25cm rectangle. Spread the crème pâtissière over the dough, leaving a border, then sprinkle with the raisins, ensuring they are evenly distributed.

5

Starting from one long edge, roll the dough into a log, then cut it crosswise into 16 slices, 2 ½ cm wide. Place onto a baking tray and mist with cooking spray. Bake for 20 minutes until lightly golden. Remove from the oven and set aside.

6

Place the icing sugar into a bowl, then with a tablespoon of water mix to make a glaze, adding more water if the mixture is too thick. Drizzle the glaze over the pain au raisins and serve.