Name: Aviemore bread and butter pudding
Yield: 8 servings
Cuisine: Bake
Ingredients: 125.00 ml sultanas; 50.00 ml rum; 6.00 eggs extra-large or jumbo; 250.00 ml castor sugar; 10.00 ml vanilla essence; 1.00 Litres cream fresh; 2.00 cinnamon ground; 1.00 lemon zest only; 1.00 orange peel, julienned; 1.00 bread panettone; cream thick, to serve; 300.00 ml pouring cream or fresh cream; 300.00 ml milk; 4.00 cardamom pods, split open; 3.00 eggs large, yolk only; 190.00 ml sugar

Recipe Disclaimer

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Ingredients (16)

125.00 ml	sultanas
50.00 ml	rum
6.00	eggs — extra-large or jumbo
250.00 ml	castor sugar
10.00 ml	vanilla — essence
1.00 Litres	cream — fresh
2.00	cinnamon — ground
1.00	lemon — zest only
1.00	orange — peel, julienned
1.00	bread — panettone
	cream — thick, to serve

CRÈME ANGLAISE

300.00 ml	pouring cream — or fresh cream
300.00 ml	milk
4.00	cardamom — pods, split open
3.00	eggs — large, yolk only
190.00 ml	sugar

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Method:

Soak sultanas in rum for 30 minutes.
In another bowl, whisk eggs, castor sugar, vanilla essence and cream. Add cinnamon, lemon and orange peel, sultanas and rum and mix well.
Spread a layer of panettone (broken into 2 cm chunks) over base of a 4 litre (16 cup) ovenproof dish. Pour over some of the egg mixture (custard) and allow a few minutes for it to soak into the panettone. Repeat layers of panettone and custard until ingredients have all been used and bread has soaked up custard. Fill to the very top with remaining custard mixture.
Bake at 160 ºC for about 45 minutes, or until golden and glossy and mixture has just set.
CRÈME ANGLAISE: Heat cream, milk and cardamom to just below boiling point in a stainless-steel saucepan.
Whisk egg yolks and sugar until pale and thick. Pour a little of the just-boiling milk mixture onto egg mixture and immediately whisk to distribute it evenly.
Pour back into saucepan containing remaining milk and cream. Stir constantly over very low heat until mixture leaves a ribbon trail when wooden spoon is lifted, or coats the back of a wooden spoon. Strain and chill.
Serve pudding with crème anglaise and a dollop of thick cream.