Boozy bread pud­ding

The Irish Times Magazine - - FOOD -

In­gre­di­ents

Serves 4

10g but­ter

2 eggs

1 egg yolk

125ml cream

125ml milk

75ml dark rum ( or 30ml rum essence) 150g caster sugar

1 tsp nut­meg

1 medium cia­batta bread

150g frozen berries, drained of ex­cess juice 50g white choco­late, chips

Method 1.

Pre­heat the oven to 180 de­grees. Use but­ter to grease a medium size oven­proof dish.

2.

In a jug com­bine the eggs, egg yolk, milk, cream and dark rum. Add in the sugar and nut­meg, and whisk vig­or­ously un­til the sugar has dis­solved into the liq­uid.

Slice the cia­batta loaf cross­ways into 1cm slices.

Place the sliced cia­batta bread into a large mix­ing bowl and pour the cus­tard over the bread and stir un­til it is fully coated. Cover and leave to soak for 45 min­utes ( or up to 1 hour). Stir oc­ca­sion­ally.

Fill the but­tered dish with a layer of the soaked bread ( use half the bread for the first layer). Join the bread up so there are no gaps, by cut­ting some pieces to a smaller size so ev­ery­thing is packed nice and tight.

Scat­ter with half the white choco­late. Next, cover with the berries, then the

3. 4. 5. 6.

re­main­der of the white choco­late chips.

Add a sec­ond layer of bread, neatly packed with no gaps.

Cover with tin­foil and bake in the cen­tre of the pre­heated oven for 25mins. Re­move the tin­foil and con­tinue to bake un­cov­ered for 20- 25 min­utes or un­til it has a golden crust.

Once baked, re­move it from the oven and al­low to rest for 15 min­utes. Serve hot with ice- cream.

7. 8. 9. Vari­a­tion

Other liqueurs that can be sub­sti­tuted for rum in­clude brandy, sherry or whiskey, with a taste dif­fer­ence of course. A dash of al­mond essence would also add a nice “non rum” flavour.

Harry Weir Pho­tog­ra­phy

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