- 12 slices of white bread ( 8 into triangles, 4 into cubes)
- 4 oz softened unsalted butter
- 9 egg yolks
- 5 oz caster sugar
- 1 vanilla pod
- 5 fl oz milk
- 15 fl oz double cream
- 3 oz raisins
- 3 oz flaked almonds (toasted)
- 4 tablespoons of Amaretto or Cointreau
- 1 oz extra caster sugar (for the top of the pudding)
- 1 teaspoon of Icing sugar
Preparation
Soak the raisins the night before in the Amaretto and cover with cling film. Leave at room temperature. Preheat the oven to 350degrees. Grease a 3 pint dish with butter.
Remove the crusts and butter the bread.Whisk the egg yolks and the 6 oz caster sugar in a bowl together. Split the vanilla pod and put in a pan with the milk and cream, then bring to a simmer and pour onto the egg yolks, stirring all the time. Remove the vanilla pod, scraping the seeds into the custard and discard the pod.
Cut a quarter of the bread into 1/2 inch cubes and place in the bottom of the dish. Then top with the raisins adding the juices too. Finish with the remaining bread cut into triangles and arranged on top of the fruit.
Pour the warm egg mixture over the bread making sure all of the bread is coated. Leave to soak into the bread for 20 minutes.
Place in the oven in a roasting tray 3/4 full of hot water. Cook for about 30 minutes. It will only set like custard because of using egg yolks and no whites.
Remove from the oven and roasting tray and sprinkle with the extra sugar. Then put under the grill until the sugar starts to caramelize. Sprinkle with the toasted flaked Almonds and dust with icing sugar.
The pudding is now ready to serve. I usually serve it just warm with homemade cinnamon or lavender ice cream and a compote of berries - and lots of heavy cream of course.
Source: Eating Royally, Chef Darren McGrady, The Royal Chef
