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OK so you might think we are a bit late with this Pudding Recipe, however, most of you would have had your pudding under wraps when Chef came up with this new recipe. Since the fruit needs to soak in rum for several months, you need to start planning.
New Idea for Christmas Pudding
So making sure the fruits have been soaking for the last few months, it will be time to get them into the kitchen.
Traditionally the rum-soaked fruits are for our famous black cake or Christmas fruit cake.
But at Calabash Cove we like to twist it around just a little. So, we have made a signature
bread pudding with our rum-soaked fruits.
A bread pudding like this is the perfect dish for the Christmas season.
Ingredients
· 6 slices of white bread, torn into small pieces
· 2 tablespoons melted unsalted butter
· 1 cup rum-soaked fruits
· 2 cups milk
· ¾ cup white sugar
· 4 large beaten eggs
· 1 teaspoon ground cinnamon
· 1 teaspoon vanilla extract
Method
Preheat the oven to 350 degrees F (175 degrees C).
Mix bread pieces and fruits together.
Reserve the juices from the fruits to pour over the cake after baking.
Place mixture into an 8-inch square baking pan, Drizzle melted butter over bread mix.
Whisk milk, sugar, eggs, cinnamon, and vanilla together in a medium mixing bowl until well combined.
Pour this mixture over the bread, and lightly push down with a fork until all bread is covered, and soaking up the liquid.
Bake in the preheated oven for about 45 minutes until golden brown.
The top of the cake will spring back when lightly pressed down.
Pour the remainder of the rum solution over the bread pudding while hot.
Allow to cool off or server warm before cutting into desired portions and serve with your favourite ice cream or desert sauce.
Chef Burt Jules
Calabash cove resorts
