20 slices day-old bread (crusts removed)
300 ml (1/2 pt) orange juice
300 ml (1/2 pt) strong black coffee
2 large eggs
50 g (2 oz) sugar
75 g (3 oz) sultanas
75 g (3 oz) candied orange peel
100 ml (1/4 pt) Tia Maria
5 g (1 tsp) ground cinnamon
5 g (1 tsp) ground allspice
25 g (1 oz) butter
300 ml (1/2 pt) orange juice
300 ml (1/2 pt) strong black coffee
2 large eggs
50 g (2 oz) sugar
75 g (3 oz) sultanas
75 g (3 oz) candied orange peel
100 ml (1/4 pt) Tia Maria
5 g (1 tsp) ground cinnamon
5 g (1 tsp) ground allspice
25 g (1 oz) butter
method
1. Soak the bread in the orange juice and coffee, then mash to a pulp.
2. Beat the egg yolks and add them to the mashed bread.
3. Stir in the sugar, sultanas, orange peel, Tia Maria and spices.
4. Whisk the egg whites until they form stiff peaks and fold into the mixture.
5. Butter a 1.5 - 1/3 pt ovenproof dish, pour the mixture into it and dot with knobs of butter.
6. Bake for 30 minutes at 170°C (325°F) Gas 3 until golden brown.
2. Beat the egg yolks and add them to the mashed bread.
3. Stir in the sugar, sultanas, orange peel, Tia Maria and spices.
4. Whisk the egg whites until they form stiff peaks and fold into the mixture.
5. Butter a 1.5 - 1/3 pt ovenproof dish, pour the mixture into it and dot with knobs of butter.
6. Bake for 30 minutes at 170°C (325°F) Gas 3 until golden brown.
serving amount
serves 6
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
