Ingredients
- Pudding:
- 125 ml (1/2 cup) raisins
- 125 ml (1/2 cup) Irish whisky
- 5 large eggs
- 500 ml (2 cups) heavy (whipping) cream
- 250 ml (1 cup) sugar
- 2 ml (1/2 tsp) ground cinnamon
- 1 ml ( 1/4 tsp) ground nutmeg
- 5 ml (1 tsp) vanilla extract
- 250 g (8 oz) slices firm white bread (8 to 9), crust left on
- 60 ml (4 tbsp) unsalted butter at room temperature
- Hot Whisky Sauce:
- 125 ml (1/2 cup) unsalted butter, cut into pieces
- 250 ml (1 cup) sugar
- 90 ml (6 tbsp) heavy (whipping) cream
- 60 ml ( 1/4 cup) Irish whisky
Preparation
Step 1
To make pudding: In a small bowl, combine raisins and whisky and let soak for 1 hour. Butter a 23-cm (9-inch) square nonreactive baking dish.
* In a large bowl, whisk together eggs, cream, sugar, cinnamon, nutmeg and vanilla. Spread one side of each slice of bread with butter. Cut slices in half diagonally and arrange half the bread in the bottom of the baking dish, overlapping slices. Drain raisins and sprinkle half over the bread. Repeat with remaining bread and raisins. Pour egg-cream custard mixture over bread and let it soak for 30 minutes.
* Place baking dish in a large baking pan. Carefully add enough hot water to large pan to come halfway up the sides of the dish. Bake for 50 to 60 minutes in a preheated 200 C (400 F) oven or until pudding is set and top is golden. Remove baking dish from the water bath and let cool slightly on a wire rack.
* To make sauce: In a small saucepan over medium heat, melt butter. Whisk in sugar, cream and whisky. Reduce heat to low and simmer for 4 to 5 minutes or until the sauce thickens.
* Serve pudding warm with the whisky sauce spooned over each portion.
Makes 6 to 8 servings with about 250 ml (1 cup) of sauce.