Moonshine Pudding

An extract from the Conflux cookbook, mainly for Ilse Pilsener and Penni Russon. This is the result of a loaf of bread (not mine) and a tweet. Just for the record, this is the best bread and butter pudding recipe I’ve ever made.

A loaf of thinly sliced bread
Glacé cherries
Candied pineapple
Other glacé fruit
900 ml cream
6 egg yolks
½ nutmeg (grated)

Layer the bottom of a baking dish with bread and butter. Add a layer of currants and candied fruit. Add another layer of butter, then more candied fruit. Continue until the dish is full.

Mix cream, egg yolks, nutmeg, and sugar. Pour the mixture on the pudding, and bake it in a moderate oven for three quarters of an hour.

Additional comment: I interpreted the bread and butter bit quite specifically. I buttered all the bread and used that for the layering. So did the hotel.

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