CookEat Recipe
Peach and Raisin Bread Puddings
Individual peach, raisin and bread puddings served warm with the book's separate hot rum sauce.
Method
Steps
Step 1
Heat the oven to about 175°C and butter six small ramekins. Remove bread crusts and dice the bread and peaches into small even pieces.
Step 2
Mix bread, peaches, raisins and flavourings without crushing the bread; divide loosely among moulds.
Step 3
Whisk eggs, sugar, milk and the separate custard vanilla until smooth. Divide custard among the ramekins and let it soak briefly.
Step 4
Put ramekins in a deep roasting pan, add hot water halfway up their sides and bake about 30–40 minutes until the centres are set and reach 74°C. Lift from water, rest five minutes and unmould carefully. Serve warm.
Step 5
For linked No. 41 hot rum sauce, warm its water, sugar, lemon rind, rum, Cognac, butter, vanilla and cinnamon; whisk in arrowroot and simmer about 90 seconds. Remove rind and cinnamon. Serve the sauce separately in a sauceboat.
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