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I copied this from current issue of House and Home mag. I probably wouldn’t make for BB guests (well maybe special ones) but certainly think it would be a great dessert or brunch addition for family & friends. They (H&H mag) had this included for an hors d’oeuvres party
These puddings are reminiscent of fruitcake or panettone but are creamy and boozy. Bake in ovenproof ramekins.
½ cup spiced rum
2 tbsp. packed brown sugar
1/3 cup finely diced dried apricots
1/3 cup coarsely chopped dried cherries
¼ cup dried currants
1-½ cups whipping cream (18%)
1 cup half and half cream (10%)
2 tsp vanilla extract
Pinch salt
3 large eggs
½ cup granulated sugar
8 cups ½” cubes egg bread (about half a 22 oz (700g) loaf
½ cup orange marmalade with peel
1. Pre-heat oven to 325 F.
2. In small saucepan, heat rum and brown sugar to simmer. Turn off heat. Stir
in apricots, cherries and currants. Cover and let fruit soak at least 30 minutes.
3. Meanwhile, in another pot, bring table cream and half & half to simmer.
Remove from heat. Add vanilla and salt; set aside.
4. In large heatproof bowl, whisk together eggs and granulated sugar. Gradually
whisk in hot cream mixture.
5. Add bread cubes to cream mixture, tossing gently to coat. Let stand 20 minutes,
gently folding mixture after 10 minutes to ensure that bread is evenly moistened.
6. Divide bread mixture among 12 ½ cup ramekins. Top each with a spoonful
of run-soaked fruit and a spoonful of marmalade. Push a spoon into the centre
of each pudding, partially submerging the fruit and marmalade. (Puddings can
be prepared ahead to this point, covered and refrigerated overnight.
7. Bake in a bain-marie (a baking pan filled with water halfway up outsides
of ramekins for 35 minutes or until bread begins to turn golden.
Serve warm or chilled. Makes 12 puddings.
Wendy Burgess
WILP GYBUU (Wolf House) Bed
and Breakfast
Located on the beautiful and wild west coast of Vancouver Island.
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