Amarula Bread and Butter Pudding

• milk↗500 ml
• double cream↗375 ml
• vanilla essence↗5 ml
• butter, melted↗40 g
• large eggs↗6
• caster sugar↗200 g
• Amarula cream liqueur↗125 ml
• small soft bread rolls↗6
• sultanas↗25 g

  soaked in water and drained

• apricot glaze↗100 g

  warm

Step-by-step instructions

1. 1

   In a pan, bring the milk, cream and vanilla essence to the boil.

2. 2

   Use a little of the butter to grease a large oval pie dish.

3. 3

   In a bowl, whisk the eggs and castor sugar until pale.

4. 4

   Gradually add the milk-cream mixture, stirring.

5. 5

   Add the Amarula Cream and strain through a fine sieve.

6. 6

   Cut the bread rolls into thin slices and butter them.

7. 7

   Arrange in the pie dish and sprinkle over the sultanas.

8. 8

   Pour the Amarula mixture over the bread. The bread will float to the top.

9. 9

   Place the dish in a bain-marie on top of folded newspaper and pour in hot water to come halfway up the sides of the dish.

10. 10

    Bake in a preheated oven, 160 degrees(160 deg C = 325 deg F) for about 45 – 50 minutes.

11. 11

    When the pudding is ready it should wobble very slightly in the middle.

12. 12

    Remove from the oven and cool a little.

13. 13

    Brush a thin coating of apricot glaze over the top of the pudding.

14. 14

    Prior to serving, dust with icing sugar. Serve warm.