Whisky Bread and Butter Pudding
A delicious twist to a traditional English favourite.
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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