Desserts

For those with a sweet tooth, a dessert at the end of a meal is non-negotiable. Here are some rich and satisfying desserts, each one a perfect way to round off any meal

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Bread Pudding De Lux | ‹ Previous Recipe| Next Recipe ›

Bread Pudding De Lux

Method

Pudding batter

Cream butter/margarine till white. Add jam. Spread mixture on bread.
Cut each slice into four triangles. Arrange half into a buttered ovenproof dish.
Mix sugar, cinnamon and nutmeg and dust packed slices with half. Sprinkle raisins on top. Arrange the rest of the slices on top.
Beat milk, cream, eggs, egg yolks and brandy (optional) and peel together and spoon over bread. Allow to soak for 30 minutes.
Dust with rest of the sugar mixture. Bake at 180° C for 30 – 45 minutes until golden brown and firm.

Meringue

Beat egg whites until foamy. Add cream of tartar and beat until soft peak stage.
Gradually add the castor sugar whilst beating. Beat until stiff and shiny.
Spoon into a piping bag and pipe rosettes onto the baked pudding.
Increase the oven temperature to 220° C, place the dish back into the oven and bake until the meringue turns golden brown.

Ingredients

Pudding batter

12 slices Sasko Everyday Toastie White, day old, crusts removed
125 ml Butter/Margarine
50 ml Smooth apricot jam
50 ml Sugar
5 ml Cinnamon, fine
5 ml Ground nutmeg
125 ml Seedless raisins
375 ml Milk
375 ml Cream
4 Eggs, extra large Egg yolks
45 ml Vanilla essence
30 ml Brandy (optional)
5 ml Lemon rind, fine grated (optional)

Meringue

4 Egg whites
250 ml Castor sugar
2 ml Cream of tartar
3 ml 3ml Vanilla essence