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Nutrition LifeStyle Coaching
Whisky Bread and Butter Pudding
A delicious twist to a traditional English favourite.
Category:
Desserts
-
Ingredients
For
0
people
Recipe
100
g stale french bread, broken into pieces
150
ml full fat milk
150
ml double cream
125
g sugar
50
g butter, melted
1
egg lightly beaten
30
g desiccated coconut
50
g chopped pecan nuts
0.25
teaspoon ground cinnamon
pinch grated nutmeg
60
g butter
90
g icing sugar
1
small egg yolk
50
ml of brandy/whisky
Whisky Bread and Butter Pudding Directions
Mix all the ingredients together in a large mixing bowl
Pour the pudding mixture into a buttered baking dish
Bake in the middle of the preheated oven for 45 minutes (180c, 350f, Gas 4) until the pudding is set and the top is a dark golden brown
Sauce
Cream the butter and sugar in a small saucepan over a gentle heat until all the butter has been absorbed
Remove from heat
Blend in the egg yolk
Gradually beat in the brandy/whisky
Serve warm over the pudding - the sauce thickens as it cools.
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