Thursday, 20th September 2018
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This is a bit of a rib sticker for that moment when you want a comforting pudding.


- 175g/6 oz. unsalted butter (melted)

- 12 slices white bread (crusts removed)

- 300ml (10 oz.) milk

- 300ml (10 oz.) cream

- 1 tsp. Vanilla extract

- 6 eggs

- 100g (3 oz.). caster sugar

- 100g (3 oz.). sultanas

- 100g (3 oz.) chopped mixed peel

- 1 teaspoon cinnamon

- 60g (2 oz.) slivered almonds

- Small glass Irish whiskey (Optional)

- Small Glass Baileys (Optional)


You will need an ovenproof dish 3 pts. capacity. Pre heat the oven to Gas 1, 140C, 275F.

Soak the sultanas in the whiskey for a few hours for a little extra cheer. Paint the inside of the dish with a little of the butter. Whisk the eggs, the sugar and the vanilla together and then beat in the milk and the cream (and the Baileys if you are using it).

Dip the bread in the butter (or paint it on with a paint brush) and line the bottom of the dish with this. Sprinkle over some of the sultanas, the peel and the cinnamon and pour in some of the egg mixture to cover.

Repeat with another layer of bread dipped in butter, sultanas,peel and cinnamon, and egg mixture Repeat until all the ingredients are used up Finish with a layer of the buttered bread. Sprinkle over the slivered almonds.

Bake at the set heat for 1 hour.

If having this for Christmas you could bake it in advance and just reheat it to warm before eating.


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