To serve, sprinkle some brown sugar on the pudding and use a blowtorch to caramelise it, serve warm with some ice cream.
Ingredients
To serve, sprinkle some brown sugar on the pudding and use a blowtorch to caramelise it, serve warm with some ice cream.
- 75 g sultanas
- 50 ml whiskey
- 250 ml cream
- 250 ml milk
- 0.5 tsp vanilla extract
- 3 free range eggs
- 75 g caster sugar
- 16 slices of brioche (buttered)
Method
- Pour the whiskey over the sultanas and leave them to soak for at least 1-2 hours but preferably overnight.
- Put the milk and cream in a pot with add the vanilla extract and bring to just under a boil.
- In a large bowl, beat the eggs and sugar until they are thick and pale in colour.
- Pour the hot milk and cream over the egg mixture whisking all the time.
- Sieve the mixture back into the pot and simmer gently for about 20 minutes until the mixture coats the back of a wooden spoon.
- Butter an oven dish and place one third of the sliced brioche on the bottom.
- Sprinkle with half the whisky soaked raisins and then place some more brioche slices on top and sprinkle with the rest of the sultanas and put a final layer of brioche on top.
- Pour the milk and cream mixture evenly over the pudding - do this gradually so that all the mixture is absorbed by the brioche.
- Put the pudding in a pre-heated oven at 180°C for about 25 to 30 minutes, until it has risen.
- To serve, sprinkle some brown sugar on the pudding and use a blowtorch to caramelise it, serve warm with some ice cream.
