STOUT BREAD PUDDING
This amazing recipe combines wonderfully malty and fruity stout with your classic old-fashioned English bread pudding.
Ingredients
400g dark rye bread, weighed when crust is removed (discard the crusts)
700ml dark stout
125ml milk
50ml apple juice
1 Heilala vanilla pod, split and seeds scraped out
60g soft brown sugar
80g butter, plus extra for greasing
½ lemon, Zested and juiced
Pinch of salt
3 tsp Farro mixed spice
½ tsp freshly grated nutmeg
1 orange, zested
75g candied peel
200g golden sultanas
2 eggs, beaten
Method
Place bread in a bowl medium sized bowl and cover with halfthe stout and leave to soakovernight covered in the fridge
The next day add the soaked bread to a medium-sized saucepan along with the milk, apple juice, vanilla, soft brown sugar and the remainingstout
Cook over medium heat stirring occasionally until the bread becomes a thickened smooth porridge
Remove the heat and add salt, butter, lemon zest & juice and mix to combine
Pre-heat oven 180cLeave for 20 min to cool, before stirring in the mixed spice, nutmeg, orange zest, candied peel, sultanas, beaten egg and mix to combine
Butter and line the base of a 200 x 200 x 60 baking tin. Spread the mixture into the prepared tin
Bake in pre-heated oven for 1 ¼ hours or until golden brown
When ready remove from oven and cool completely before serving