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Classic Bread & Butter Pudding with Whisky Sauce


  • 8 thick slices white bread, crusts removed
  • butter
  • 100 grams sultanas or currants
  • 4 eggs
  • 50 grams sugar
  • zest of 1 lemon
  • 700 milliliters milk
  • dash vanilla essence
  • 1 tablespoon brown sugar
  • cream to serve, if not using the whisky sauce
  • 1 cup sugar
  • 2 tablespoons water
  • 2 eggs
  • 1/4 cup whisky
  • 100 grams butter
  • 1/4 cup cream

Lightly grease a large ovenproof dish with butter. Butter the bread and stack into the oven dish. Sprinkle with the sultanas. Blend together the eggs, sugar, lemon zest, milk and vanilla essence until smooth. Pour over the bread and leave to soak for 5 minutes. Sprinkle with the brown sugar and bake at 160 C for 45 minutes until golden and risen. Place the sugar and water into a saucepan and heat gently until the sugar dissolves. Beat this syrup into the whisky and eggs. Transfer to a clean saucepan, add the butter, and cook over a low heat, stirring continuously until the sauce thickens. Stir in the cream and serve.

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