Bread & Butter Pudding with Irish Whiskey Sauce Recipe
Bread & Butter Pudding with Irish Whiskey Sauce. Authentic recipe from Ireland with American measurements. For dessert or St. Patrick's Day!
Ingredients
- To make the pudding:
- 8.5 fl oz cream
- 13.5 fl oz full fat milk
- 3 oz caster sugar
- 1 x vanilla pod or 1 teaspoon vanilla essence
- 2 medium eggs whisked
- 4.5 oz melted butter
- 3.5 oz Sultanas raisins or dried fruit
- One white loaf of bread sliced pan with crusts removed
- To make the Irish whiskey sauce:
- 5 oz golden syrup
- 1.7 oz caster sugar
- 2.5 oz brown sugar
- 1 oz butter
- 1/2 cup of cream
- 2 shots of Irish whiskey
Instructions
- Preheat the oven to 320F.
- To make the pudding,
- heat the cream and milk in a heavy-based
pan over a low heat, then add the sugar, vanilla essence, eggs and melted
butter to the pan. Using a wooden spoon, mix well together and simmer until the
sauce thickens. - Meanwhile, line a medium sized, deep baking tray with parchment paper. Slice
the bread into square shapes and dip each piece into the cream mix until soaked
through.
- Layer the bread onto the baking tray, with a sprinkle of sultanas, raisins and
dried fruit in between each slice. - When the bread is all used, pour the
remaining mixture all over the tray. - Cover the baking tray with parchment paper
and place the baking tray in the oven.
Bake for 1 hour, then remove the paper,and cook for another 15 minutes until the top is golden.To make the whiskey sauce:
- In a small pan, heat together the syrup, sugars and
butter until melted. When the sauce starts to bubble, turn down the heat to low
and whisk the cream into the hot mixture. - Raise the heat again until the
mixture begins to bubble, then take off the heat and add whiskey to serve.