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Irish Whiskey Bread and Butter Pudding

Ingredients: (Serves 8 to 10)
1 sliced pan - white bread
120g sultanas
80g butter, at room temperature
Large measure of Irish whiskey
5 eggs
110g-castor sugar
300ml cream
300ml milk

Method:
Soak the sultanas in the whiskey overnight.

Generously butter an ovenproof dish. Remove the crusts from the bread and butter both sides, then cut each slice into quarters.

Arrange a single layer of bread triangles on the bottom of the ovenproof dish, with bread slightly over lapping. Sprinkle some of the soaked sultanas on the bread and then start another layer of buttered bread triangles over these. Sprinkle the remaining sultanas on top. Keep aside enough butter bread for a top layer. Press down gently with spatula.

Set aside and make the custard. Heat the milk and cream in a saucepan until it almost comes to the boil, remove from heat. Whisk the eggs and castor sugar together in a mixing bowl until a creamy pale mixture. Pour the boiled liquid into mixing bowl with egg mixture and mix well until frothy. Allow the custard to stand for a few minutes, and then skim off the froth.

Pour two-thirds of the custard over the layered bread and sultanas and leave to stand until the bread has soaked up all the custard - approx 30 minutes.

Pre-heat oven to 180°. Pour the remaining custard over the soaked bread and arrange top layer of bread triangles. Press down firmly with a spatula so that the custard comes at least halfway up the top layer of bread. Bake in oven for 30 to 35 minutes or until the top is golden brown.

Can be served on its own, or with whipped cream, vanilla sauce or ice cream.


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