The cross of Jesus displays the most awful exhibition of God’s hatred of sin and at the same time the most august manifestation of His readiness to pardon it. Pardon, full and free, is written out in every drop of blood that is seen, is proclaimed in every groan that is heard, and shines in the very prodigy of mercy that closes the solemn scene upon the cross. O blessed door of return, open and never shut, to the wanderer from God! How glorious, how free, how accessible! Here the sinful, the vile, the guilty, the unworthy, the poor, the penniless, may come. Here too the weary spirit may bring its burden, the broken spirit its sorrow, the guilty spirit its sin, the backsliding spirit its wandering. All are welcome here.

Octavius Winslow

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Grains		Coxon’s kit, Coxon1	4	servings

INGREDIENTS

500	ml	Milk
500	ml	Double cream
1		Vanilla pod; split
6		Eggs
250	g	Caster sugar
8	sl	White bread
60	g	Softened butter
30	g	Sultanas; soaked
40	g	Apricot jam
1/4	ts	Cinnamon
1/4	ts	Grand clove
60	g	Pecan nuts; crushed and toasted
1/2	oz	Icing sugar
3		Mint leaves to decorate
4		Egg yolks
50	g	Caster sugar
6	tb	Whisky

INSTRUCTIONS

WHISKY SABAYON
Preheat the oven to 175C.
Bring the milk, cream and vanilla pod to the boil.
Beat the eggs and sugar together and pour over the cream mix and
whisk.
Butter the sliced bread and arrange on a buttered ovenproof dish.
Scatter the sultanas between the layers and dust with the spices
until all the bread has been utilised.
Pour over the milk and egg mixture carefully. Stand in a bain marie
and cook in the oven for 35-40 minutes. Remove from the oven, brush
with the apricot jam, scatter the toasted nuts and place back into
the oven for 1-2 minutes.
Whisky sabayon: Place the egg yolks into a heat resistant bowl and
place over a pan of boiling water. Add the caster sugar to the egg
yolks and whisk. Add the whisky and continue to whisk until the mix
has doubled in volume.
Do not get too hot or the egg will completely cook and will turn
scrambled.
To serve: Serve with the whisky sabayon over one side of a portioned
scoop of pudding. Dust the plate and fork and spoon (black plate)
with a blowtorch.
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