Amarula Bread And Butter Pudding Food

AMARULA BREAD AND BUTTER PUDDING

Steps:

• 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.

MALVA PUDDING

Steps:

• Preheat the oven to 180°C/fan 160°C /350°F/gas mark 4.
• Beat the caster sugar and eggs until fluffy and light.
• Beat in the apricot jam.
• Sift the flour, bicarbonate of soda and salt together 3 times.
• Melt the butter with vinegar and milk over low heat.
• Fold the flour mixture and the milk mixture alternately into the egg mixture and pour the batter into a greased ovenproof dish.
• Bake the pudding for about 45 minutes, or until a knife inserted in the center comes out clean.
• Meanwhile, place the cream, butter, sugar and Amarula into a saucepan and stir over moderate heat until the butter has melted and the sugar has dissolved. Do not allow the mixture to boil.
• Remove the pudding from the oven, pierce it in a number of places with a skewer and pour the hot sauce over it immediately.
• Serve hot or cold with cream.

MALVA PUDDING WITH AMARULA CREAM

Steps:

• Preheat the oven to 180C/gas 4.
• Butter a baking dish thoroughly.
• To make the pudding; beat together the sugar and butter until smooth, light and fluffy, then add the egg and the jam beating until pale.
• Sift together the flour, salt and bicarbonate of soda
• Mix together the milk, vinegar and vanilla extract.
• Fold the dry ingredients into the egg mixture. Then add the milk mixture a little at a time and stir together.
• Pour into the buttered baking dish and cover lightly with buttered foil.
• Bake for approx 35-45 minutes until firm.
• To make the sauce; combine the evaporated milk, butter, demerara sugar and hot water in a pan. Heat, stirring continuously until the butter melts and the sugar has dissolved.
• To make the Amarula cream; lightly whisk the whipping cream and then add the Amarula cream liqueur.
• To serve; pour the sauce over the hot pudding and serve with the Amarula cream.

AMARULA MALVA PUDDING

Steps:

• 1. Preheat oven to 350°F. Grease 8-inch square cake pan; set aside.
• 2. Add eggs, orange zest, sugar, butter and jam to a large bowl, and beat until light and fluffy. Add vinegar and milk, and beat just enough to incorporate into the batter.
• 3. In another bowl, sift together the flour, baking soda and salt. Gradually fold the flour mixture into the egg mixture. The mixture might be a little runny, that's OK.
• 4. Pour batter into prepared cake pan. Bake at 350°F for 25 to 30 minutes or until a toothpick insert in center comes out clean.
• 5. While cake is baking, prepare the Amarula sauce. Combine the butter, cream and sugar in a saucepan over low heat for about 4 to 5 minutes, and stir until the sugar is dissolved and the sauce has thickened. Remove saucepan from heat, and stir in the Amarula liqueur.
• 6. When the pudding is done baking, remove it from the oven and slowly pour the Amarula sauce over the pudding while it's still hot, letting the pudding get saturated with the sauce.
• 7. Serve hot, with fresh custard (or whipped cream or vanilla ice cream) on the side.

CLASSIC BREAD & BUTTER PUDDING

Steps:

• Heat the cream in a pan until boiling. Meanwhile, whisk the egg yolks and sugar together in a large bowl with an electric whisk until light and fluffy, about 3-5 mins. Pour the hot cream over the eggs, whisking continuously, and when everything is mixed, set aside.
• Spread the bread with the butter, and cut into triangles. Arrange in a shallow baking dish, about 20 x 26 x 5cm, buttered-side up, in three layers, sprinkling the raisins and finely grating some nutmeg over the bottom two layers and leaving the top layer clear. Pour over the warm custard, lightly pressing the bread down with your fingers to help it soak in. Leave to stand for at least 20 mins before cooking. Can be prepared up to this stage several hours ahead, chilled and cooked when needed.
• Heat the oven to 180C/160C fan/gas 4. Sit the dish in a large roasting tin and pour a kettleful of hot water into the roasting tin so it comes three-quarters of the way up the outside of the dish. Bake in the oven for 20-25 mins until the custard is just set.
• Remove the pudding from its water bath and scatter the top liberally with more sugar. Caramelise the top under a hot grill or with a blowtorch - take it really far (a few burnt edges add to the flavour), but be careful it doesn't catch. Leave the pudding to rest for 5 mins, then serve with your favourite ice cream - I like bitter orange marmalade ice cream.