Bring the milk, cream, salt and vanilla pod to simmering point. Mix the eggs and sugar together, add the milk and cream and pass the mix through a sieve.
Cut the scones into thin slices and butter them, then arrange into a buttered oven proof dish. Add the soaked raisins and the milk, mix and cover well and leave to soak for 10 minutes. Cook in a bain marie for 35-40 mins. When it's ready, glaze with the melted marmalade.