INGREDIENTS

INSTRUCTIONS

Before we move on to New Year's Resolutions and On the Lighter side of
cooking for January, were offering you some of the most interested
recipes sent to Recipe-A-Day.com in December.  Todays recipe is offered
by TW in the UK and he "grew up in the  thirties when money was in
short supply and a Sunday treat after a  roast was the very simple
bread and butter pudding.' TW added "the  recipe I'm offering is a
slightly more luxurious version and, in  honour of a very good
cook/friend of mine, I have given it its  title." So here's to Mollie
and thank you TW!  Pre-heat oven to 180 C. Bring the milk, cream, salt
and vanilla pod  just to the boil - Remove from the heat. Beat the eggs
and sugar  together in a bowl. Stir in the scalded milk and cream
mixture. Cut  rolls into thin slices and butter one side. Arrange in
buttered oven  proof dish, buttered side up. Sprinkle sultanas over the
top. Fine  strain the milk, cream, eggs, and sugar mixture over the
top. Place  dish in roasting pan with water half up sides. Cook 30-40
minutes  until puffy on top but set. Spoon apricot jam over top and
sprinkle  with icing sugar. Serve the pudding warm with pouring cream
to taste.  Translated: For those of you cooking in the US, Full Cream
Milk is  Whole Milk, Double Cream is Heavy Cream, Icing sugar is
Confectioners' Sugar and Pouring Cream is Whipped Cream (before it's
whipped.) You can substitute 1/2 to 1-tsp. Vanilla Extract for the
Vanilla Pod, depending on your taste preferences. Use White Raisins
for the Sultanas, although you may use regular raisins if desired.
Finally, 180 C is 350-F degrees for your baking temperature. Enjoy!
Happy Cooking from The Cook & Kitchen Staff at
http://www.recipe-a-day.com  Posted to dailyrecipe@recipe-a-day.com by
The Cook  <owner-dailyrecipe@recipe-a-day.com> on Dec 27, 1997

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