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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: Pour the cream and milk into a pan and add the caster sugar. Let this simmer until it comes to the boil. Cut the white chocolate into small pieces so that it will melt easily. Crack the 2 whole eggs into a bowl and whisk until light.
Grease a baking dish with some butter and scatter some of the sultanas around the bottom. Place some of the bread on top, then sprinkle some more sultanas. Scatter a few shavings of milk chocolate on top of this.
The milk and the cream will now have reached boiling point, so the white chocolate pieces can be folded into the mix and stirred to help the melting process. The pan should now be off the heat. Fold in the whisked eggs. Once the sauce is ready it can be spooned on top of the bread in the baking dish.
Another layer of bread goes on top of the sauce and then some more sultanas, milk chocolate, a little of the rum mix that the sultanas have soaked in, some more white chocolate sauce and then a scattering of milk chocolate on top. Leave the pudding to stand for 1/2 hour covered in foil and then place in the oven for 30-45 minutes at 150C.
| Ingredients:
12 Ounce(s) French bread
1 1/2 Pint(s) Double cream
1/2 Pint(s) Milk
20 Ounce(s) White chocolate, chopped
5 Ounce(s) Milk chocolate chips
2 large Eggs
4 Ounce(s) Sultanas
4 Ounce(s) Caster sugar |
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