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WHISKEY BREAD AND BUTTER PUDDING




Source of Recipe


Gordon Ramsey


List of Ingredients




50g butter, softened
• 150g panettone, sliced
• 60g prunes, stoned and halved
• 2 large egg yolks
• 2 large eggs
• 40g caster sugar
• 300ml double cream
• 300ml milk
• 4 tablespoons whisky or Baileys
• demerara sugar to sprinkle
• 3 tablespoons apricot jam

Recipe



Grease a 1.5 litre ovenproof dish with a little of the butter, then spread the rest over the panettone slices. Place the bread in a bowl, sprinkling over the prunes. Beat the yolks and whole eggs together with the sugar in another bowl until creamy, then add the cream, milk and whisky or Baileys. Pour this mixture over the bread and using your hands gently knead it all together. Leave for about 20 minutes to allow the bread to soak up the custard.

Place the bread slices in the ovenproof dish, layering them with the prunes. Then sprinkle over some demerara sugar. Place the dish in a bain-marie and bake at 180C / 350F / gas 4 for 40-50 minutes until golden. Warm the apricot jam until runny, and when the pudding is cooked brush the top with the jam. Leave to stand for 15 minutes before serving.