OVEN TEMPERATURE:

375ºF (190 ºC)

 

INGREDIENTS: PUDDING

 

9 slices white bread

1 ¾ cups (420 ml) whole milk

¾ cup (160 g) brown sugar

4 tbsp unsalted butter

1 cup (120 g) golden raisins

¾ cup (180 ml) port

5 large eggs

½ cup (120 ml) heavy cream

1 tsp ground nutmeg

1 tsp ground cinnamon

1 tsp ground ginger

1 tsp vanilla extract

1 tsp almond extract

 

INGREDIENTS: RUM BUTTER SAUCE

4 tbsp butter

1 cup (215 g) brown sugar

1 tsp vanilla extract

 

¼ cup (60 ml) English Harbour 5 yr. Rum

1 cup (240 ml) heavy cream

 

METHOD:

PUDDING:

Grease a 13 x 9 inch baking dish.** Cut the bread into 1 inch cubes and arrange in a single layer on a baking sheet.** Toast in preheated oven for 5 minutes or until golden brown. Leave the oven on. In a medium saucepan over medium heat, combine the milk, sugar and butter and cook for 4 minutes. In a bowl, soak the raisins in port for 5 minutes. In another bowl, whisk together the eggs, cream, nutmeg, cinnamon, ginger, and the vanilla and almond extracts until thoroughly combined. **Add the milk mixture, raisins and toasted bread cubes **and fold gently to combine. Pour into the prepared baking dish and bake in the preheated oven for 45 minutes.

 

METHOD:

SAUCE:

In a medium saucepan over low heat, combine the butter and sugar and cook just until the sugar melts and turns golden, (be careful not to burn the mixture). Add the vanilla extract and remove from the heat. Stir in the rum and cream, return to the heat and cook for 10 minutes, until slightly thickened. **Cut the pudding into portions and serve **with the sauce.