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    Rum and Raisin Pudding


    Source of Recipe


    ?

    List of Ingredients




    24 oz. of white bread, diced.

    22 oz. sugar

    1 litre milk

    16 egg yolks

    Pinch of cinnamon powder

    Pinch of nutmeg powder

    2 tsp. vanilla

    4 oz. white rum

    4 oz. raisins, soaked in rum

    Recipe




    Bring 4 oz. of sugar to a caramel. Line bottom on baking tin with caramel. Bring 16 ounces of sugar and 1 litre milk to a boil. Whisk egg, add to milk. Cook for five seconds. Add all spices and rum. Add bread to liquid followed by the raisins. Leave to stand for 10 seconds to soak. Pour into lined baking tin and steam-bake pudding at 300 degrees for 45 minutes.

    Pour passion sabyon cream in a round plate. Sprinkle lightly with sugar and burn. Place rum pudding on top of passion sabyon and top with ice cream. Serves 10 persons. Can be served as a warm or cool dessert
 

 

 

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