The AgaCook Book

Whisky Bread & Butter Pudding

By The Culinary Cottage

2

Serves 4-6

Ingredients

  • 50g

    Butter, Softened

  • 150g

    Brioche Sliced

  • 60g

    Dried Fruit - Sultanas, Apricots & Raisins

  • 2

    Large Egg Yolks

  • 2

    Large Eggs

  • 30g

    Demerara Sugar

  • 300ml

    Double Cream

  • 300ml

    Milk

  • 4 tbsp

    Penderyn Whisky

  • 6 tbsp

    Marmalade

Method

  • 1

    Grease a 1.5 litre ovenproof dish with a little of the butter, then spread the rest over the brioche slices. Lay half the brioche in the dish butter side down, sprinkle over the dried fruit and sugar.

  • 2

    Spread the marmalade over the remaining brioche slices and arrange over the fruit, marmalade side up.

  • 3

    Beat the egg yolks and whole eggs together until creamy, then add the cream, milk and whisky. Pour this mixture over the brioche. Leave for about 20 minutes to allow the bread to soak up the custard.

  • 4

    Place the dish in an Aga roasting pan and pour boiling water to surround the dish and bake for 40-50 minutes in the baking oven or roasting oven using the cold shelf until golden and puffy, serve with a whisky and marmalade ice cream.