Veda Bread and Butter Pudding
Veda bread and butter pudding and rum soaked raisins
Ingredients:
50g raisins soaked in 50ml of spiced rum for at least 2 hours (soak in apple tea or apple juice for a non-alcoholic alternative)
1 unsliced Veda loaf
2 eggs
6 egg yolks
200g sugar
400ml milk
400ml cream
50g soft butter
75g flaked almonds
1 tablespoon maple syrup
Method:
Remove the crust from the loaf with a sharp knife.
Slice the bread and spread with butter.
Cut each slice into triangles.
Place milk and cream in a saucepan and bring to a simmer.
Whisk the eggs and yolks with the sugar for a minute and pour the hot cream mixture over them to make a thin custard.
Layer half the triangles on the bottom of a buttered baking dish, overlapping them.
Spoon over the soaked raisin Top with the remaining buttered Veda.
Sprinkle over the almonds and then the custard.
Press it down a bit.
Place in the fridge for a couple of hours or overnight.
Place the baking dish in a roasting tray and fill the tray half way up with boiling water.
Bake at 180oc for 40 minutes.
Brush with the top with the maple syrup.
Caramel cream
Ingredients:
350ml double cream
125g caramelized condensed milk ( available in most supermarkets)
Method:
Whisk the cream to stiff peaks and fold in the caramelized condensed milk.
Serve on the side of the bread and butter pudding.
