A traditional English pudding is given a new Look with a caramelized sugar topping.
150 g (6 oz) brioche, cut into thin slices and buttered
50 g (2 oz) sultanas
3 egg yolks
75 g (3 oz) caster sugar
410 g can Evaporated Milk
2 tablespoons caster sugar, to finish
50 g (2 oz) sultanas
3 egg yolks
75 g (3 oz) caster sugar
410 g can Evaporated Milk
2 tablespoons caster sugar, to finish
method
1. Preheat the oven to 180°C (350°F), Gas Mark 4.
2. Arrange the buttered brioche in layers in a 1 litre (1% pint) ovenproof dish, sprinkling each layer with sultanas.
3. Whisk together the egg yolks and sugar, then stir in the Carnation Milk. Pour over the brioche and leave to soak for 20 minutes.
4. Place the dish in a roasting pan, then pour boiling water into the roasting pan, to come two-thirds of the way up the side of the dish. Bake for 30 minutes or until set.
5. Sprinkle with caster sugar and place under a hot grill until the sugar caramelizes.
2. Arrange the buttered brioche in layers in a 1 litre (1% pint) ovenproof dish, sprinkling each layer with sultanas.
3. Whisk together the egg yolks and sugar, then stir in the Carnation Milk. Pour over the brioche and leave to soak for 20 minutes.
4. Place the dish in a roasting pan, then pour boiling water into the roasting pan, to come two-thirds of the way up the side of the dish. Bake for 30 minutes or until set.
5. Sprinkle with caster sugar and place under a hot grill until the sugar caramelizes.
serving amount
serves 4 - 6
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