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Bread & Butter Pudding with Whiskey Sauce Recipe


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     Bread & Butter Pudding with Whiskey Sauce

Category   Desserts - Breads
Sub Category   None

12 slices white bread, toasted
2 oz. butter
2 oz. golden raisins
2 whole eggs
3 oz. caster sugar
1/2 pint milk
1/2 pint cream
1 tsp. vanilla essence
5 oz. butter
4 oz. caster sugar
1 whole egg
1 1/2 measures Irish whiskey

Preheat oven to 300 degrees. Using a 2 inch cutter, cut the toast into circles. Butter, then layer into four lightly buttered ramekins, alternating with the washed raisins. Whisk the eggs and sugar, add the milk, cream and vanilla, then strain into the ramekins. Stand in a roasting tin half full of water and cook in the preheated oven for 45 minutes to 1 hour until risen and nicely browned.
Meanwhile, make whiskey sauce- Melt the butter in a double boiler saucepan, add the sugar and dissolve over gentle heat. Remove from the heat and add the egg, whisking vigorously, and then add the whiskey.
To Serve- Turn the puddings out onto the heated serving plates and pour the whiskey sauce over the top.
This Irish dessert is a great compliment for meat entrees.

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