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Spicy Bread and Butter Pudding

175g (6 oz). Unsalted Butter (Melted)
12 slices White bread (Crusts Removed)
300ml (10 oz.) Milk
300ml (10 oz.) Cream
1 tsp. Vanilla Extract
6 eggs
100g (3 oz.). Caster Sugar
100g (3 oz.). Sultanas
100g (3 oz.) Chopped Mixed Peel
1 teaspoon Cinnamon
60g (2 oz.) Slivered Almonds
Small glass Irish Whiskey (Optional)
Small Glass Baileys (Optional)

You will need an ovenproof dish 3 pts. Capacity.
Pre heat the oven to Gas 1, 140C, 275F.

Soak the Sultanas in the whiskey for a few hours for a little extra Christmas cheer.

Paint the inside of the dish with a little of the butter.
Whisk the eggs, the sugar and the vanilla together and then beat in the milk and the cream (and the Baileys if you are using it).

Dip the bread in the butter
(or paint it on with a paint brush) and line the bottom of the dish with this.
Sprinkle over some of the sultanas, the peel and the cinnamon and pour in some of the egg mixture to cover.
Repeat with another layer of bread dipped in butter, sultanas, peel, cinnamon, and egg mixture
Repeat until all the ingredients are used up
Finish with a layer of the buttered bread.
Sprinkle over the slivered almonds.
Bake at the set heat for 1 hour.

If having this for Christmas you could bake it in advance and just reheat it to warm before eating.



April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef