Tuesday, 19 October 2010

Bread and Butter Pudding
with Whisky


6 slices buttered bread
350ml single cream
60ml scotch whisky
1tsp vanilla extract
6 egg yolks
175g raisins50g caster sugar


Butter the bread and cut into small squares
Heat the cream,whisky and vanilla in a saucepan to just below boiling point. In a bowl, beat the egg yolks and sugar together until pale , then, whisking, gradually add the cream. Strain through a fine sieve.

Layer the bread and raisins.  Pour in the cream and leave to stand for 30 minutes.

Bake in a preheated oven, 180C/350F/gas4, for 35-40 minutes until golden brown.

Serve warm with double cream or ice-cream

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