Amarula Bread And Butter Pudding Recipes

GARY RHODES'S BREAD & BUTTER PUDDING

Steps:

• Grease a 1.7 (3pint) litre pudding basin with butter.
• First make the custard:.
• Whisk the egg yolks and caster sugar. Split the vanilla pod and place in a pan with the milk and cream. Bring the milk and cream to the simmer, then sieve onto the egg yolks, stirring all the time.
• Then:.
• Arrange the bread in layers in the prepared basin, sprinkling the sultanas and raisins in between layers. Finish with a final layer of bread without any fruit on top as this tends to burn. The warm egg mixture may now be poured over the bread and cooked straightaway or pour the custard over the pudding then leave it to soak for 20 minutes before cooking as it allows the bread to take on a new texture and have the flavours all the way through. So says Gary.
• Preheat the oven to 180C/350F/gas4.
• Put the dish in roasting tray three-quarters filled with warm water and place in the oven. Cook for about 20-30 minutes until it begins to set. We're not aiming for a thick custard here - says Gary.
• When ready, remove from the water bath, sprinkle liberally with caster sugar to cover and glaze under the grill on medium heat, until the sugar dissolves and caramelizes.

AMARULA BREAD AND BUTTER PUDDING

Steps:

• In a pan, bring the milk, cream and vanilla essence to the boil.
• Use a little of the butter to grease a large oval pie dish.
• In a bowl, whisk the eggs and castor sugar until pale.
• Gradually add the milk-cream mixture, stirring.
• Add the Amarula Cream and strain through a fine sieve.
• Cut the bread rolls into thin slices and butter them.
• Arrange in the pie dish and sprinkle over the sultanas.
• Pour the Amarula mixture over the bread. The bread will float to the top.
• Place the dish in a bain-marie on top of folded newspaper and pour in hot water to come halfway up the sides of the dish.
• Bake in a preheated oven, 160 degrees(160 deg C = 325 deg F) for about 45 - 50 minutes.
• When the pudding is ready it should wobble very slightly in the middle.
• Remove from the oven and cool a little.
• Brush a thin coating of apricot glaze over the top of the pudding.
• Prior to serving, dust with icing sugar. Serve warm.