- 8
Ingredients
- ■1 (20 oz.) can crushed pineapple
- ■8 oz. raisins
- ■1 C. dark rum
- ■30 oz. stale French bread
- ■1 qt. milk
- ■6 oz. melted butter
- ■3 large eggs
- ■6 oz. evaporated milk
- ■3 Tbs. vanilla extract
- ■1 1/2 C. granulated sugar
- ■1/4 C. dark brown sugar
Preparation
Step 1
Place pineapple and raisins in a bowl. Add rum and set aside to marinate for 48 hours. Break up the bread and soak in the milk, then strain out excess liquid in a sieve and place the mushy bread in a mixing bowl. Drain the rum from the fruit and reserve liquid for making sauce. Add the fruit to the bread, together with melted butter. In a separate bowl, beat the eggs with the evaporated milk, vanilla and both sugars and add to the bread and fruit. Mix with a spoon until thoroughly blended. To cook: transfer the mixture to a well-greased 12 x 9-inch baking pan and bake in a preheated 350ºF oven for 30 minutes, then remove pan and stir well. Spread the pudding evenly and replace in the oven to bake for a further 40 to 45 minutes. Serve immediately with Hot Rum Sauce.
Hot Rum Sauce
Ingredients
2 C. sugar
8 oz. butter
2 large eggs
4 oz. dark rum
Reserved marinade
Combine sugar and butter in a double boiler. Beat eggs, add to the pan and whisk rapidly to produce a thick consistency. Remove pan from heat and allow to cool, then stir in rum and reserved marinade.Reheat before pouring over the pudding prior to serving.