| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Jude2 |
4 |
servings |
INGREDIENTS
| 8 |
|
Thick slices white bread; (crusts removed) |
|
|
Butter |
| 100 |
g |
Sultanas or currants |
| 4 |
|
Eggs |
| 50 |
g |
Sugar |
| 1 |
|
Lemon; Zest of |
| 700 |
ml |
Milk |
| 1 |
ds |
Vanilla essence |
| 1 |
tb |
Brown sugar |
|
|
Cream to serve; if not using the |
|
|
; whisky sauce |
| 1 |
c |
Sugar |
| 2 |
tb |
Water |
| 2 |
|
Eggs |
| 1/4 |
c |
Whisky |
| 100 |
g |
Butter |
| 1/4 |
c |
Cream |
INSTRUCTIONS
BREAD & BUTTER PUDDING
WHISKY SAUCE
Bread and Butter Pudding:
Lightly grease a large ovenproof dish with butter.
Butter the bread and stack into the oven dish.
Sprinkle with the sultanas.
Blend together the eggs, sugar, lemon zest, milk and vanilla essence
until smooth.
Pour over the bread and leave to soak for 5 minutes.
Sprinkle with the brown sugar and bake at 160 C for 45 minutes until
golden and risen.
Whisky Sauce:
Place the sugar and water into a saucepan and heat gently until the
sugar dissolves.
Beat this syrup into the whisky and eggs.
Transfer to a clean saucepan, add the butter, and cook over a low
heat, stirring continuously until the sauce thickens.
Stir in the cream and serve.
Converted by MM_Buster v2.0l.
Posted to MM-Recipes Digest by alan@atoc.demon.co.uk on Jul 14, 1999
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