300 ml Single cream; (1/2pint)
300 ml Milk; (1/2pint)
1 Vanilla pod
100 g Caster sugar; (3 1/2oz)
4 Eggs; beaten
1 tb Whisky
1 ts Cinnamon
16 sl White sliced bread
50 g Butter; plus little extra
; for greasing (2oz)
85 g Sultanas; (3oz)
25 G; (12oz) cherries, (25 to
-50)
1 Satsuma; Zest of
FOR THE WHISKY SAUCE
1 ts Cornflour
150 ml Single cream; (1/4pint)
25 g Caster sugar; (1oz)
2 tb Bourbon or Irish Whiskey
Cinnamon
Preheat the oven to 180C/350F/gas mark 4 and butter a shallow ovenproof
dish.
Measure the cream and milk into a pan. Split the vanilla pod down its
length, scrap out the seeds and chop. Add pod and seeds to milk. Heat
gently until just boiling. Take off heat, cover and leave for 10 minutes.
Whisk together sugar and eggs until frothy, then whisk in warm milk
mixture. Stir in Whisky and half the cinnamon. Spread both sides of each
slice of bread with butter, then arrange slices in dish so they are
slightly overlapping. Sprinkle with raisins and strain custard over bread,
making sure it is evenly soaked. Let stand for 10 minutes.
Sprinkle cherries, add zest of satsuma and remaining cinnamon over top of
pudding and bake for 4045 minutes until custard has set and top looks
crisp and golden.
Make the sauce. Blend cornflour to a paste with a little of the cream.
Place in a small pan and mix in the remaining cream, sugar and whisky. Heat
gently, stirring until slightly thickened. Simmer for 23 minutes before
serving with the pudding.
Yields
8 servings