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Salted caramel whiskey bread and butter pudding with raisins
Serves 6 Desserts and puddings
Ingredients
- 100g raisins
- 120ml Irish whiskey
- 5 large eggs
- 480ml double cream
- 225g granulated sugar
- 1/2tsp ground cinnamon
- 1/2tsp ground nutmeg
- 1tsp vanilla extract
- 8-9 slices firm white bread, crusts left on
- 400g unsalted butter,at room temperature, plus extra for greasing
For the salted caramel whiskey sauce
- 110g unsalted butter, cubed
- 225g granulated sugar
- 1dsp sea salt
- 600ml double cream
Method
In a medium mixing bowl, combine the raisins and whiskey, and leave to soak for 1 hour. In a large bowl, whisk together the eggs, cream, sugar, cinnamon, nutmeg and vanilla to make a custard. Spread one side of each slice of bread with butter. Cut the slices in half and arrange in the base of the prepared baking dish, overlapping the slices. Drain the raisins, reserving the whiskey for the sauce, and sprinkle them over the bread slices. Pour the custard over the bread and let it soak for 30 minutes.
Preheat the oven to 200°C/400°F/Gas 6. Butter a 22cm square baking dish. Place the baking dish in a large baking tin. Add enough hot water to the tin to come halfway up the sides. Bake for 50 minutes-1 hour, or until the pudding is set and the top is golden. Remove the baking dish from the water bath and leave to cool slightly on a wire rack.
To make the salted caramel whiskey sauce, melt the butter in a small saucepan over a medium heat. Whisk in the sugar, salt, cream and whiskey from soaking the raisins. Reduce the heat to low and simmer for 10 minutes, or until the sauce thickens. Serve the pudding warm with the salted caramel whiskey sauce spooned over the top.
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