There can be no dessert more comforting or delicious than bread and butter pudding - and it's even better with a caramel whiskey sauce.
Photo: Tara Fisher
It is simple to make and great for using up stale bread. I believe that it can also be an elegant dish.
The salted caramel whiskey sauce is addictive and could also be poured over ice cream to make an Irish sundae. This pudding can be made up to a day in advance and warmed through in the oven before serving.
SERVES 6
INGREDIENTS 100g/3½oz raisins 120ml/4fl oz Irish whiskey 400g/14oz unsalted butter, at room temperature, plus extra for greasing 5 large eggs 480ml/16fl oz double cream 225g/8oz granulated sugar ½ tsp ground cinnamon ¼ tsp ground nutmeg 1 tsp vanilla extract 8–9 slices of firm white bread, crusts left on
For the salted caramel whiskey sauce 110g/scant 4oz unsalted butter, cubed 225g/8oz granulated sugar 2 tsp sea salt 600ml/20fl oz double cream
METHOD In a medium mixing bowl, combine the raisins and whiskey, and leave to soak for an hour.
Butter a 22cm square non-reactive baking dish. In a large bowl, whisk together the eggs, cream, sugar, cinnamon, nutmeg and vanilla to make a custard. Spread one side of each slice of bread with butter. Cut the slices in half diagonally and arrange half the bread in the bottom of the prepared baking dish, overlapping the slices. Drain the raisins, reserving the whiskey, and sprinkle half over the bread. Repeat with the remaining bread and raisins. Pour the custard over the bread and let it soak for 30 minutes.
Preheat the oven to 200C/400F/gas mark 6. Place the baking dish in a large pan. Add enough hot water to come halfway up the sides of the dish. Bake for 50–60 minutes, or until the pudding is set and the top is golden. Remove the baking dish from the water bath and leave to cool slightly on a wire rack.
To make the salted caramel whiskey sauce, melt the butter in a small saucepan over a medium heat. Whisk in the sugar, salt and cream, and the whiskey from the raisins. Reduce the heat and simmer for 10 minutes, or until the sauce thickens. Serve warm with the sauce spooned over the top of the pudding.