2 eggs, beaten
284 ml (10 fl oz) carton single cream
few drops almond essence
175 g (6 oz) green grapes, halved, skinned and seeded
4 thin slices white bread and butter, crusts removed, cut into fingers
about 30 ml (2 tbsp) caster sugar
butter
demerara sugar, to decorate
284 ml (10 fl oz) carton single cream
few drops almond essence
175 g (6 oz) green grapes, halved, skinned and seeded
4 thin slices white bread and butter, crusts removed, cut into fingers
about 30 ml (2 tbsp) caster sugar
butter
demerara sugar, to decorate
method
1. Beat the eggs with the cream and essence.
2. Lightly grease a 900 ml (1 1/2 pint) souffle dish. Layer the grapes, egg mixture, bread and butter and sugar in the dish. Cover with greased foil and put into a steamer over boiling water. Cover and steam for about 30 minutes or until just set.
3. Scatter demerara sugar over and serve hot.
2. Lightly grease a 900 ml (1 1/2 pint) souffle dish. Layer the grapes, egg mixture, bread and butter and sugar in the dish. Cover with greased foil and put into a steamer over boiling water. Cover and steam for about 30 minutes or until just set.
3. Scatter demerara sugar over and serve hot.
serving amount
serves 4
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