Boozy bread pudding

This is not the height of sophistication, it's just a grown up version of one of our all time favourites - bread pudding...... and an excuse to play with our new savarin tins.

You can either eat it warm with custard or cream or leave it to go completely cold and eat it on its own.

100g raisins
50ml rum, I used my own spiced blackberry rum
120ml cider
1 tsp dried yeast
30g sugar
60g yogurt
2 eggs
130g plain flour

Soak the raisins in the rum for at least an hour.
In a large mixing bowl, combine the yeast, sugar and cider and leave until the yeast starts to froth.
Add the eggs and yogurt and beat well.
Stir in the flour and beat thoroughly.

Cover the bowl with a damp tea towel or cling film and leave to prove for an hour in a draught free spot.
Pour the mixture into a 9½" savarin tin or a 10" Prospector pan , cover and leave to prove for a further hour.

During the second prove, pre-heat the oven to 200ºC.
Cook for approx 30 minutes.
Allow to cool a little in the tin and then turn out.

If you serving this as a dessert, you could fill the centre with a mixture of whipped cream and apple pureé.
If you prefer something a little sweeter, drizzle the finished pudding with maple syrup whilst still warm.

© Netherton Foundry 2017

www.netherton-foundry.co.uk