20 sl Stale bread; (without crust)
275 ml Orange juice
275 ml Strong black coffee
2 lg Eggs
50 g Sugar
75 g Sultana raisins
75 g Candied orange peel
100 ml Tia Maria liquor
1 ts Cinnamon powder
1 ts Pimento powder
25 g Butter
Soak the bread with orange and coffee until it becomes a pulp.
Beat the egg yolks and add them to the bread. While stirring, add also
sugar, sultana raisins, orange, Tia Maria and spices.
Whip the whites and fold them into the mix.
Butter a 1.5lt baking pan, put the mix inside and spatter its surface
with butter curls.
Bake for 35 minutes at 180c, until the pudding becomes golden brown.
Leftover Potential: Keeps for 2-3 days in the refrigerator.
Serve with… whipped cream
Yields
6 servings