Bread and Butter Pudding with Whisky-soaked Raisins
This is one of those recipes that makes you glad you have ingredients left over. I prefer to make it with panettone - the traditional Italian Christmas cake that is available at this time of the year - but it's not obligatory. (It would make a wonderful alternative for anyone who doesn't like Christmas pudding.)
|6 x 1/2 inch (1 cm) thick slices panettone, or good-quality white bread cut from a large loaf, crusts left on|
|11/2 oz (40 g) softened butter|
|2 tablespoons whisky|
|2 oz (50 g) raisins|
|2 oz (50 g) pitted Agen prunes, each cut into 4 pieces|
|2 oz (50 g) ready-to-eat dried apricots, each cut into 4 pieces|
|11/2 oz (40 g) whole candied peel, chopped into 1/4 inch (5 mm) pieces|
|zest of 1 lemon, removed with a zester|
|zest of 1 small orange, removed with a zester|
|10 fl oz (275 ml) whole milk|
|21/2 fl oz (65 ml) double cream|
|3 large eggs|
|3 oz (75 g) golden caster sugar|
|1/2 whole nutmeg, grated|
|1 tablespoon demerara sugar|
|Preheat the oven to gas mark 4, 350F, 180C.|
|Oven temperatures and Conversions|
|Click here for information|
You will also need a baking dish with a base measurement of 8 x 6 inches (20 x 15 cm) and 11/2 inches (4 cm) deep, lightly buttered.
About 2-3 hours before you start, pour the whisky over the raisins in a small bowl and leave to soak. Preheat the oven to gas mark 4, 350F, 180C. To make the pudding, butter the panettone or bread generously on one side only and cut each slice into 4.
Now mix in the prunes, apricots, peel, zests and raisins (plus any remaining whisky) in a bowl, then scatter half over the base of the buttered dish. Now place a layer of panettone or bread over and sprinkle the remaining fruit over that.
Arrange the remaining squares of panettone or bread (buttered side up) on top, overlapping slightly. After that, whisk the milk, cream, eggs and caster sugar together and pour the mixture all over the pudding.
Finally, press the bread down into the custard very lightly and sprinkle the nutmeg over, followed by the demerara sugar.
Place on a high shelf and bake for 40 minutes, until the surface is golden and crunchy.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
No recipes relate to this.
Most Popular recipes
Win Kenwood kitchen equipment
01 Aug 2015 11:37
Week 3 winner
29 Jul 2015 17:34
30 Jul 2015 07:34
|Food and travel||
Refreshing cocktail with Galvanina
25 Jun 2015 21:28
|Can Anyone Help?||
Sponge cake flop
02 Aug 2015 23:24
Jam made with concentrates
13 Jun 2015 07:32
Quartz kitchen worktops
24 Jun 2015 02:03
03 Aug 2015 00:07