SERVES 8

This pudding is reminiscent of an Irish “brack,” where the fruit is first soaked in either tea or whiskey. On a recent winter visit to Dublin, I discovered this version studded with rum-soaked raisins, sultanas, and holiday fruits like dried cranberries and chopped apricots. Instead of traditional white bread, it’s made with brioche. For an extra boozy version, top it with  rum-raisin ice cream. You'll find this and other holiday recipes in my new cookbook "Favorite Flavors of Ireland," out next week.

 1/2 cup rum

1/4 cup orange juice

1 cup raisins

1/2 cup sultanas (golden raisins)

1/4 cup dried cranberries

1/4 cup dried apricots, chopped

3/4 loaf brioche or challah bread, cut into 1-inch cubes

5 large eggs

2 cups heavy (whipping) cream

3/4 cup granulated sugar

1 teaspoon vanilla extract

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

Pinch of salt

Slivered almonds for topping

 

1. Preheat oven to 325° F. Butter a 9-inch baking dish or eight (8-ounce) ramekins.

2. In a small saucepan over medium heat, combine rum, orange juice, raisins, sultanas, cranberries, and apricots. Bring to boil and cook for 5 minutes. Remove from heat and let cool for 10 minutes; drain fruit and set aside. Discard liquid.

3. Combine bread with soaked fruits in prepared baking pan or ramekins. In a large bowl, whisk eggs, cream, sugar, and spices. Pour custard over the bread and fruit. With a spatula, press down to be sure the bread absorbs the liquid. Let rest for about 10 minutes. Sprinkle with almonds.

4. Place baking dish or ramekins in a large roasting pan. Add enough hot water to come halfway up sides. Bake for 30 to 35 minutes, or until pudding is set and the top is golden. Remove baking dish or ramekins from water and let cool on a wire rack. (If baking pudding in ramekins, run a knife around the side of the dishes, invert onto 8 serving plates, and return to upright.) Serve warm or at room temperature with ice cream.

 

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Tags: Cooking, Cuisine, Desserts, Holiday Fare, Menus, Recipes


Heritage Partner
Comment by That's Just How It Was on November 22, 2015 at 8:58am

Am defo going to try this recipe 

Comment by Tom McGrath on November 23, 2015 at 9:26pm
Sounds easy enough, may give it a try, Thanks and Happy Thanksgiving to all
Comment by michael dunne on November 29, 2015 at 12:50pm

Maybe it is but look at the long list of ingredients...ground nutmeg, cinnamon, dried cranberries (disastrous for diabetics), vanilla extract, golden raisins, apricots, brioche or challah bread and Rum? Then after boiling up  all these ingredients which every self respecting kitchen keeper should have, you drain off the liquid and discard. The height of madness. rum is an expensive beverage to be discarding. I would not be inverting this concoction on to eight plates. I would not wait ten minutes to sample it and only if it was average would I leave it for other carnivores who lurk around the kitchen once food is smelt.

Bread pudding was a rare treat from Mam who would add a few raisins / sultanas onto left over bread which was extremely rare and would be gone past eating as it would be stale as a rock. Once or twice I remember getting custard on it, but to the average Irish family this dish was known as 'goodie' ie stale bread boiled in water and sugar added if one had the sugar. Google goodie and see?

Comment by Margaret M. Johnson on November 29, 2015 at 4:10pm

So I guess you won't be making this any time soon?????? Too bad; it's delicious!

Comment by michael dunne on November 30, 2015 at 5:24pm

Well never say never Margaret! My family is now reared and so there would be the occasional half a loaf of bread that could be used for the less extravagant and equally nourishing 'Goodie'. I'm not proud of wasting any food or totally convinced on the morals of keeping such an array of exotic ingredients as listed, at arms length, ar eagla na h'eagla ( for fear of the fear) that an urge would come over me to commence on such an adventurous and creative career of gastronomic delights.

Once embarked upon, there would be the semi obligation to seek recognition of ones efforts, thereby offering up, maybe permanently, the privacy of ones home. I wouldn't have much difficulty here, as for a long time I have understood that a mans home is not his castle but the family castle. Our family as most Irish families is a matriarchal one and so its Mammies who rule the roost. At least I can read the recipe and look at the pictures. Yum yum

Comment by Margaret M. Johnson on December 1, 2015 at 8:18am

Good. Hope you get a copy of the cookbook and enjoy the reading! Merry Christmas.

Comment by michael dunne on December 2, 2015 at 10:23am

Go raibh Maith agat Margaret, agus Nollaig Shona Dhuit..

Michael

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