CO­CONUT BREAD PUD­DING

YOU Best Recipes: Braai - - Desserts -

125 ml (½ c) raisins

125 ml (½ c) sherry

250 g but­ter, soft­ened 250 ml (1 c) treacle sugar 10-12 slices white bread,

each halved di­ag­o­nally 4 eggs

200 ml co­conut milk

200 ml Amarula Cream

liqueur 5 ml (1 t) vanilla essence 5 ml (1 t) ground

cin­na­mon

100 g pecan nuts, toasted

in a dry pan ice cream to serve

Grease a flat-bot­tom cast-iron pot well with but­ter.

1 Put the raisins in a bowl, add the sherry and soak for 1 hour.

2 Mix the but­ter and sugar and spread on both sides of each bread tri­an­gle. Ar­range the bread in lay­ers in the pre­pared pot.

3 Drain the raisins and scat­ter over the bread.

4 Whisk the eggs, co­conut milk, liqueur, vanilla essence and cin­na­mon to­gether and pour over the bread. Sprin­kle the nuts over and cover the pot with the lid.

5 Place the pot over low coals, pack a few coals on the lid and bake for 30-35 min­utes.

6 Serve hot with ice cream.

SERVES 6 Prepa­ra­tion 15 min Soaking

1 hour Bak­ing 30-35 min

2

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