INGREDIENTS
• 85 gm (½ cup) sultanas
• 2 tbsp brandy, warmed
• 5 eggs
• 300 ml pouring cream
• 300 ml milk
• 55 gr (¼ cup) caster sugar
• 1 orange, finely grated rind only
• 1 vanilla bean, seeds only
• ½ tsp ground cinnamon
• 8 slices of day-old white bread
• 60 gm soft butter, plus extra for greasing
• 1 tbsp demerara sugar
To serve: icing sugar and vanilla ice-cream or cream
PREPARATION
Combine sultanas and brandy in a small bowl
and set aside to cool.
Whisk vigorously to combine eggs, cream,
milk, caster sugar, orange rind, vanilla seeds and cinnamon, and set aside.
Spread both sides of bread slices with
butter and halve lengthways.
Scatter one third of the brandied sultanas
into a lightly greased 1-litre capacity ovenproof dish.
Trim bread slices to fit dish and layer,
scattering remaining brandied sultanas between each layer.
Pour cream mixture evenly over bread slices
and stand until bread has completely absorbed cream mixture (about 1 hour).
Preheat oven to 180C. Scatter Demerara
sugar over pudding and bake until golden and custard is firm (30-40 minutes).
Serve immediately or at room temperature,
lightly dusted with icing sugar, and with scoops of vanilla ice-cream or cream
to the side, if desired.
http://www.gourmettraveller.com.au/recipes/recipe-search/classic-dish/2008/5/bread-and-butter-pudding/
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