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

liqueur

5 ml (1 t) vanilla essence 5ml(1t)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.

YVETTE AND DEWALD AS SEEN ON ‘KOM ONS BRAAI’ ON VIA