A Burns Night Supper calls for a pudding laced with the golden warmth of whisky, a twist on a classic bread and butter pudding.
You can play about with the fruit here, use what you have! Same with the bread. why not add some orange zest too?
You may need...
Right, lets get cooking!
1. Keep the juice/whisky from the raisins that you have soaked for as long as you have, if you don't have long, and this is a last min bake, then gently warm them through to help them infuse, adding zest if you wish.
2. Butter your bread, liberally, on one side. Dip a buttered edge (the one that will be side up) into the demerara, this will ensure a real 'crunch' - or just sprinkle over later...
3. Sprinkle your fruit amongst your bread layers as you lay them in a tray, something like our half size fits on runners would be a good choice.
4. Mix your eggs and wet ingredients with your caster sugar & nutmeg
5. Pour over your custard into the gaps, and ease the bread into it a little with your fingers, sprinkle over as much demerara as you would like, if you didn't do it earlier.
6. Pop in the oven! (instructions below)
7. Whilst the pudding is cooking, whisk up some cream, add enough of your left over fruit liquor to flavour, add a little caster sugar if you like (to taste). Matthew's cashew cream would work this way too I think?
It'll take around 35 mins at around 180℃, pop it on the 4th runners and use a cold shelf to shield it. Let it puff up and when it is golden, serve with a dollop of your whisky cream!
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