Cooking Time: 1-1/4 hours
Freezing: Not recommended but has been done
Serves: 6-8 depending on serving size
Ingredients
25 g (1 oz) butter
6 slices sourdough rye fruit bread (or similar) – about 150g (5 oz)
3 eggs
25 g (1 oz) caster sugar
150 ml (5 fl oz) single cream
450 ml (15 fl oz) skimmed milk (approx – enough to cover bread)
30 ml (2 tbsp) brandy
125 g (4 oz) pitted, no-soak prunes, finely chopped
25 ml (½ tsp) ground cinnamon
25 g (1 oz) demerara sugar – approx.
Method
1. Lightly butter a 7.5 cm (3 inch) deep 1.1 litre (2 pint) ovenproof dish.
2. Spread one side of the bread with butter
3. Line bottom of dish with bread, then scatter ½ the prunes on the bread.
4. Put a second layer of bread on top of these prunes and then scatter the balance of the prunes on top. Finish with a final layer of bread, cutting bread to fit corners of dish.
5. Whisk together eggs, sugar, cream, milk and brandy.6. Pour egg mixture over.
7. Leave to soak for about 40 minutes, lightly pressing bread into the egg mixture. (Weigh down if necessary by placing a small plate with weight on top of the bread mixture)
8. Place the dish in a roasting tin with enough warm water to come up about 2.5 cm (1 inch) up the side of the dish.
9. Cook at 170°C (325°F) for about 1-1¼ hours or until the pudding is lightly set.
Serve with a good vanilla bean ice-cream.
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