Coconut bread pudding
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
5 ml (1 t) vanilla essence 5ml(1t)ground
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.
YVETTE AND DEWALD AS SEEN ON ‘KOM ONS BRAAI’ ON VIA