2 weeks ago

Mardler Feb 2018


Recipe WHITE CHOCOLATE AND WHISKY BREAD AND BUTTER PUDDING Ingredients 350ml milk 350ml double cream 1 vanilla pod, split 2 eggs 4 egg yolks 150g castor sugar 150g white chocolate, roughly chopped 8-10 slices white bread, cut into quarters 110g butter, softened, plus extra for greasing 60ml whisky 25g sultanas Method 1 Preheat oven 180°C. 2 Place milk, cream and vanilla pod into a saucepan and bring slowly to the boil. 3 Place eggs, egg yolks and sugar into a bowl and whisk to combine. 4 When the cream mixture has come to the boil, remove the vanilla pod. Whisk the egg mixture into the cream mixture. 5 Add the chocolate and whisk until melted and smooth. 6 Grease an ovenproof dish and butter the bread. Place the bread into the dish, overlapping the slices. 7 Drizzle the whisky over the bread, scatter over the sultanas. 8 Pour over the custard mixture. 9 Bake for 20-25 minutes, or until set. Remove from oven and dust with icing sugar. Serves 4 20

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