Whisky Bread and Butter Pudding

A delicious twist to a traditional English favourite.

Category:  Desserts  - 
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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

  1. Mix all the ingredients together in a large mixing bowl
  2. Pour the pudding mixture into a buttered baking dish
  3. 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
  4. Sauce
  5. Cream the butter and sugar in a small saucepan over a gentle heat until all the butter has been absorbed
  6. Remove from heat
  7. Blend in the egg yolk
  8. Gradually beat in the brandy/whisky
  9. Serve warm over the pudding - the sauce thickens as it cools.
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