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Print this Recipe    Classic Bread & Butter Pudding With Whisky Sauce

8 thick slices white bread, crusts removed
butter
100 grams sultanas or currants
4 eggs
50 grams sugar
zest of 1 lemon
700 milliliters milk
dash vanilla essence
1 tablespoon brown sugar
cream to serve, if not using the whisky sauce

1 cup sugar
2 tablespoons water
2 eggs
1/4 cup whisky
100 grams butter
1/4 cup cream

Lightly grease a large ovenproof dish with butter. Butter the
bread and stack into the oven dish. Sprinkle with the sultanas.
Blend together the eggs, sugar, lemon zest, milk and vanilla essence
until smooth. Pour over the bread and leave to soak for 5 minutes.
Sprinkle with the brown sugar and bake at 160 C for 45 minutes
until golden and risen.

Place the sugar and water into a saucepan and heat gently until
the sugar dissolves. Beat this syrup into the whisky and eggs.
Transfer to a clean saucepan, add the butter, and cook over a low
heat, stirring continuously until the sauce thickens. Stir in
the cream and serve.

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