Recipe - Jamaican Bread Pudding

115 g Sultanas
115 g Apricots
55 g Muscatel raisins
8 fl Warm tea
2 Dessertsp dark rum
One half Lemon; rind of
One half Orange; rind of
2 Baguettes; cut into One half inch
; slices and buttered
1 Dsp demerara sugar

CUSTARD
570 ml Milk
1 Vanilla pod
1 Stick cinnamon
One half teaspoon Mixed spice
30 g Soft brown sugar
5 Egg yolks

Marinate the fruits in the tea, rum, lemon and orange rind. Leave to infuse
for at least 20 minutes.

To make the custard, heat the milk in a saucepan, add the vanilla and
cinnamon and leave to infuse for 10 minutes. Add the mixed spice, sugar,
eggs and heat gently until the sugar has dissolved and the mixture thickens
slightly.

Preheat the oven to Gas Mark 5 / 190C / 375F. Arrange the baguette slices
in an ovenproof dish and spread the fruit and juice over the top. Pour the
custard over the bread and fruits, then sprinkle with demerara sugar and
leave to sit for 1015 minutes until the bread has absorbed part of the
custard and is softened.

Cook in the oven for 2530 minutes. Serve with Rum and Tea Sauce.

Converted by MC_Buster.

Posted to Digest breadbakers.v097.n, converted by MM_Buster v2.0l.