Amarula Bread and Butter Pudding

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READY IN: 1hr 10mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a pan, bring the milk, cream and vanilla essence to the boil.
  • Use a little of the butter to grease a large oval pie dish.
  • In a bowl, whisk the eggs and castor sugar until pale.
  • Gradually add the milk-cream mixture, stirring.
  • Add the Amarula Cream and strain through a fine sieve.
  • Cut the bread rolls into thin slices and butter them.
  • Arrange in the pie dish and sprinkle over the sultanas.
  • Pour the Amarula mixture over the bread. The bread will float to the top.
  • 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.
  • Bake in a preheated oven, 160 degrees(160 deg C = 325 deg F) for about 45 – 50 minutes.
  • When the pudding is ready it should wobble very slightly in the middle.
  • Remove from the oven and cool a little.
  • Brush a thin coating of apricot glaze over the top of the pudding.
  • Prior to serving, dust with icing sugar. Serve warm.
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