Ingredients

Pudding
8 thick slices white bread (see Cook’s Tips)
2-3 Tbsp softened butter
1 litre milk
6 eggs
1 cup sugar
2-3 tsp vanilla essence
½ cup sultanas or raisins

Whisky sauce
1 cup sugar
2 Tbsp water
100g butter
¼ cup whisky
2 eggs, lightly beaten
¼ cup cream, optional

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Bread and butter pudding with whisky sauce

Allyson Gofton

Serving size: Serves 10 or more
Cooking time: More than 1 hour

Method

To make the pudding
Spread 4 slices of bread with butter and make into a sandwich with the remaining 4 slices. Cut into chunks or wedges and place the bread into a large bowl. Pour the milk over and set aside.

Beat together the eggs, sugar and vanilla until the mixture is quite thick and creamy. Pour into the soaked bread with the sultanas or raisins and stir well.

Transfer the mixture to a well greased, 6-8 cup capacity, ovenproof baking dish.

Bake in a water bath at 180°C for 1 hour, or until a knife inserted comes out clean. Serve warm with whisky sauce.

To make the whisky sauce
(This is ready in 10-15 minutes and makes 3/4 cup.) Put the sugar and water into a small saucepan and heat gently, stirring constantly until the sugar has dissolved.

Transfer the syrup to the top of a double saucepan and stir in the butter, whisky and eggs. Cook over mildly simmering water until the sauce has thickened. Stir in the cream, if using.

Cook’s tips
• Use a light wholemeal bread, if you like. Do not use a heavy one as it will detract from the delicate flavour of the dish. Also try brioche (oh, so decadent then!)
• To create a water bath, also called a bain marie, you will need a roasting pan or similar dish, and it must be larger than the item being placed into it to cook. Place the bread and butter pudding into the roasting dish and then transfer to the oven. Once there, fill the water bath. The water should come ½ way up the sides of the pudding dish.