Michael Healy-Rae serves up this traditional dessert.
Ingredients
- 6 oz raisins
- 12 slices of white bread
- 2 oz unsalted butter
- 4 floz double cream
- 12 floz milk
- 1 vanilla pod (split)
- 4 large eggs
- 6 oz caster sugar
- 4 floz dark rum
- for the custard:
- 1 pint full fat milk
- 1 vanilla pod – split in half
- 6 egg yolks
- 4 oz caster sugar
Method
- Soak the raisins in rum, for at least one hour but preferably overnight
- Preheat the oven to 150ºC/Gas Mark 4.
- Using a round cutter, cut circle of bread out of each slice. Butter both sides of the bread.
- In a pot heat the cream, milk and split vanilla pod in a saucepan and bring to the boil and remove from the heat.
- In a bowl, whisk the eggs and sugar together until thick, then pour in the hot cream and milk mixture onto the eggs and whisk again.
- Dip the bread rounds into the mixture and then place one into each of the four ramekins (or cups) Sprinkle each with some soaked raisins and repeat twice for each.
- Divide the warm egg mixture between all four ramekins and place them in a roasting tray filled half way up with hot water. Cook for 45 minutes until all the liquid is set.
- To make the custard, heat the milk and vanilla pod in a saucepan until just under boiling point. Whisk the egg yolks and sugar together and pour the hot milk over it and whisk. Pour this mixture into a clean saucepan and heat gently over a low heat, stirring with a wooden spoon constantly until the custard coats the back of the spoon. Remove from the heat and add whiskey to taste.
- Serve the bread and butter pudding warm with a small jug of the whiskey custard on the side.
