INGREDIENTS

INSTRUCTIONS

Before we move on to New Year's Resolutions and On the Lighter side of
cooking for January, we.re offering you some of the most interested recipes
sent to Recipe-A-Day.com in December.
Today.s 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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