| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Irish |
Simply, Baking |
8 |
servings |
INGREDIENTS
| 300 |
ml |
Single cream; (1/2pint) |
| 300 |
ml |
Milk; (1/2pint) |
| 1 |
|
Vanilla pod |
| 100 |
g |
Caster sugar; (3 1/2oz) |
| 4 |
|
Eggs; beaten |
| 1 |
tb |
Whisky |
| 1 |
ts |
Cinnamon |
| 16 |
sl |
White sliced bread |
| 50 |
g |
Butter; plus little extra |
|
|
; for greasing (2oz) |
| 85 |
g |
Sultanas; (3oz) |
| 25 |
|
G; (1.2oz) cherries, (25 to 50) |
| 1 |
|
Satsuma; Zest of |
| 1 |
ts |
Cornflour |
| 150 |
ml |
Single cream; (1/4pint) |
| 25 |
g |
Caster sugar; (1oz) |
| 2 |
tb |
Bourbon or Irish Whiskey |
|
|
Cinnamon |
INSTRUCTIONS
FOR THE WHISKY SAUCE
Preheat the oven to 180°C/350°F/gas mark 4 and butter a shallow ovenproof
dish.
Measure the cream and milk into a pan. Split the vanilla pod down its
length, scrap out the seeds and chop. Add pod and seeds to milk. Heat
gently until just boiling. Take off heat, cover and leave for 10 minutes.
Whisk together sugar and eggs until frothy, then whisk in warm milk
mixture. Stir in Whisky and half the cinnamon. Spread both sides of each
slice of bread with butter, then arrange slices in dish so they are
slightly overlapping. Sprinkle with raisins and strain custard over bread,
making sure it is evenly soaked. Let stand for 10 minutes.
Sprinkle cherries, add zest of satsuma and remaining cinnamon over top of
pudding and bake for 40.45 minutes until custard has set and top looks
crisp and golden.
Make the sauce. Blend cornflour to a paste with a little of the cream.
Place in a small pan and mix in the remaining cream, sugar and whisky. Heat
gently, stirring until slightly thickened. Simmer for 2.3 minutes before
serving with the pudding.
Converted by MC_Buster.
Per serving: 102 Calories (kcal); 9g Total Fat; (75% calories from fat); 4g
Protein; 2g Carbohydrate; 112mg Cholesterol; 98mg Sodium Food Exchanges: 0
Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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