BREAD & BUTTER PUDDING
8 Thick slices white bread;
-(crusts removed)
Butter
100 g Sultanas or currants
4 Eggs
50 g Sugar
1 Lemon; Zest of
700 ml Milk
1 ds Vanilla essence
1 tb Brown sugar
Cream to serve; if not using
-the
; whisky sauce
-WHISKY SAUCE-
1 c Sugar
2 tb Water
2 Eggs
1/4 c Whisky
100 g Butter
1/4 c Cream
Bread and Butter Pudding:
Lightly grease a large ovenproof dish with butter.
Butter the bread and stack into the oven dish.
Sprinkle with the sultanas.
Blend together the eggs, sugar, lemon zest, milk and vanilla essence
until smooth.
Pour over the bread and leave to soak for 5 minutes.
Sprinkle with the brown sugar and bake at 160 C for 45 minutes until
golden and risen.
Whisky Sauce:
Place the sugar and water into a saucepan and heat gently until the
sugar dissolves.
Beat this syrup into the whisky and eggs.
Transfer to a clean saucepan, add the butter, and cook over a low
heat, stirring continuously until the sauce thickens.
Stir in the cream and serve.
Yields
4 servings