A bread based pudding that includes dried fruits, eggs, and flavoured with mace.
- 1 Loaf Of White Bread (around 20 slices)
- 1 Quart Heavy Cream
- 170 grams Sugar
- 120 grams Butter
- 2 tsp brown sugar
- 6 Egg Yolks
- 1/4 tsp ground mace
- 1/4 tsp sea salt
- 1/4 tsp grated nutmeg
- 50 grams currants
- 50 grams raisins (assorted kinds)
- 50 grams dates (chopped small)
- While the cream is cooling: Place egg yokes in a large bowl.
- Pre-heat your oven to 350 degrees Fahrenheit.
- Place your cream in a heavy pot at Medium heat and heat until a slight foams starts to form on the top, about 4 or 5 mins. Then add your Allspice, Nutmeg and salt and heat gently for another 4 or 5 mins. Remove from heat and let cool for about 20 minutes.
- Add sugars to the eggs and beat until smooth and well combined. I didn't have brown sugar, so I added a bit of molasses to my sugar.
- Butter one side of each slice of bread. I used about 18 slices. This step is really important. It might seem like a LOT of butter, but if you don't do this, your White-pot will stick to your pot, and you won't be able to get it out in one piece. Leave a bit of butter (about a Tablespoon) to use at the end of the recipe.
- Chop up your sweetmeats into bite-sized pieces.
- Find a large, oven-proof bowl. Mine was white, but your doesn't have to be...the name comes from the color of the ingredients, not the color of your bowl. Line the bottom and sides of the bowl with your bread slices, butter side out, pressing firmly as you lay each piece in.
- Sprinkle about 1/3 of your sweet meats mixture into the bottom.
- Place another layer of bread (about 3 pieces) and another layer of sweet meats (another 1/3) on the bottom of the pot only. Stop here before layering anything else.
- Once your cream has cooled a bit, slowly, so that your egg yokes down scramble, whisk in a half cup of the cream at a time into the beaten egg and sugar mixture until all of the cream is Incorporated.
- Pour about 1/2 of the cream/egg mixture into the pot, giving your bread time to soak it up a bit before continuing on (this only takes about a minute or so).
- Place another layer of bread (about 3 pieces) and sweet meats (the final 1/3) on top of the cream you just poured in.
- Carefully pour all of the remaining cream, EXCEPT about a cup of it, over that last layer of sweet meats, giving it time to soak in.
- Put your final two or three pieces of bread on top, and pour your final cup of cream over them.
- Sprinkle the top of the White-pot with a couple tablespoons of sugar and the remaining Tablespoon of butter cut into bits.
- Bake in the oven at 350 degrees for about an hour. This is what it will look like when it comes out. Let it cool for 30 minutes before turning it over, upside down onto a serving dish.
Ninety Sweet Pudding Recipes. Savoury Puddings. Sweet Souces. PastryFully illustrated in colour. Indexed.
Ninety Sweet Pudding Recipes. Savoury Puddings. Sweet Sauces. PastryFully illustrated in colour. Indexed.