| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Australian |
Desserts |
1 |
Servings |
INGREDIENTS
| 12 |
|
White bread slices |
| 60 |
g |
Unsalted butter, softened |
| 400 |
g |
Blueberries |
| 2 |
c |
Milk |
| 1/3 |
c |
Lemon juice,freshly squeezed strained |
| 3 |
|
Eggs, lightly beaten |
| 3/4 |
c |
Caster sugar |
| 3 |
tb |
Cointreau |
| 1/2 |
c |
Orange marmalade |
|
|
Cream, to serve |
INSTRUCTIONS
Spread bread with butter and arrange 4 slices, trimming as necessary,
butter side down, over the base of a buttered 6-cup ovenproof dish.
Sprinkle half the blueberries over the bread, top with another 4 slices of
bread and remaining blueberries. Cut each remaining bread slice into 3
strips and arrange in a lattice pattern over the blueberries.
Whisk together the milk, lemon juice, eggs, sugar, 1 tablespoon of
Cointreau and a pinch of salt in a bowl. Pour evenly over bread in dish,
cover and stand at room temperature for 1 hour, or chill overnight.
Heat marmalade with remaining Cointreau in a small saucepan over medium
heat until melted and well combined. Brush over surface of pudding.
Place the dish in a baking pan and pour in enough hot water to reach
halfway up sides of dish. Bake at 180C for 50 minutes or until custard is
just set.
Serve pudding warm or at room temperature with cream, if desired.
Source: Australian Gourmet Traveller magazine Posted by: Mike Kear
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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