Salt and caramel with whiskey bread and butter pudding

Salted caramel whiskey bread and butter pudding.
100g raisins
120ml Irish whiskey
400g unsalted butter, at room temperature, plus extra for greasing 
5 eggs
480ml double cream
225g granulated sugar
½ tsp ground cinnamon
¼ tsp ground nutmeg
1 tsp vanilla extract
9 slices white bread with crusts still on

Whiskey sauce
110g unsalted butter
225g granulated sugar
2 tsp sea salt
600ml double cream

In a mixing bowl, leave the raisins and whiskey to soak for an hour.
Butter a 22cm square ceramic baking dish. In a large bowl, whisk together the eggs, cream, sugar, cinnamon, nutmeg and vanilla to make a custard. Spread one side of each slice of bread with butter. Cut the slices in half and arrange half the bread in the bottom of the prepared baking dish. Drain the raisins, reserving the whiskey, and sprinkle half over the bread. Repeat with the remaining bread and raisins. Pour the custard over the bread and let it soak for 30 minutes.
Preheat the oven to 200C/400F/gas mark 6. Place the baking dish in a large pan. Add enough hot water to come halfway up the sides of the dish. Bake for 50–60 minutes, or until the pudding is set and the top is golden. Remove the baking dish from the water bath and leave to cool slightly on a wire rack.
To make the salted caramel whiskey sauce, melt the butter in a small saucepan over a medium heat. Whisk in the sugar, salt and cream, and the reserved whiskey. Reduce the heat and simmer for 10 minutes, or until the sauce thickens. Serve warm with the sauce spooned over the top of the pudding.

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