2/3 cup raisins
½ cup Marsala wine (more if needed)
1 and ¼ cups whole milk
1 and ¼ cups heavy cream
2 broad strips of unwaxed lemon strips
Finely grated zest of ½ lemon
¾ cup superfine sugar
Pinch of salt
3 large eggs plus 1 egg yolk
½ teaspoon vanilla
½ stick unsalted butter
About 9 oz sweet bread such as challah or brioche, sliced
Confectioners’ sugar to dust
Directions
Put the raisins in a small saucepan and add the Marsala. Bring to just under a boil, remove from heat and let plump up for 30 min.
Bring the milk, cream, lemon strips, ½ cup of the sugar, and salt to a boil in a heavy pan. Beat the egg, egg yolk, and remaining sugar with a wooden spoon. Slowly pour the warm milk into this stirring all the time and add the vanilla extract.
Butter the bread, then layer it buttered-side up in an ovenproof dish. Sprinkle on the grated lemon zest, raisins, and Marsala as you go. If all the Marsala is absorbed, sprinkle on a little more as you layer it. Pour the cream mixture onto the bread through a sieve (makes the pudding lighter) and let stand for 30 min. Preheat the oven to 350oF.
Put the dish in a roasting pan and add enough boiling water to come halfway up the sides of the dish. Bake for 40 to 45 min or until puffy, golden, and set on the top. If you press the middle with your finger, it should be just set.
Let cool slightly (the pudding will continue to cook a little). Dust with confectioners’ sugar and serve with crème fraiche or whipped cream if desired.
Implements
Small saucepan
Heavy pan
Ovenproof dish
Roasting pan
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