Soak the bread in the milk and water for
30 minutes. Break the bread in small pieces. Add the butter,
orange rind, eggs and 2 1/2 tablespoons of natural vanilla
essence. Hand work the mixture and add more water if necessary
to form a firm and smooth dough, but not watery.
Add the sultanas and rum (or whisky) and
work into the mixture until well distributed.
Heat up the oven to 200 degrees
Place an oven earthenware or oven glass
dish (of a suitable size) on the kitchen table ready to receive
the prepared pudding dough. Do not put the dough into the oven
Place 4 tablespoons sugar into a medium
saucepan, add 2 tablespoons water and 1/2 tablespoon of the
natural vanilla essence.
Place the saucepan pan over low heat and
slowly stir mix the mixture. Stir cook slowly until the sugar
dissolves completely and the mixture starts to bubble. Continue
to stir cook until the hot caramel turns golden brown. Quickly
remove saucepan and pour the caramel into the oven dish. With a
suitable heat resistant spatula, spread the caramel all over the
oven dish bottom and half way up the sides.
Place the bread pudding dough into the
oven dish and distribute evenly until surface is level all
Put dish in oven (middle position) and
allow to cook until the bread pudding reaches a golden brown
colour on top. Reduce oven temperature to 160 degree centigrade.
Test the pudding mixture at intervals with a cake skewer. When
the skewer comes out clean, your pudding is cooked.
Remove from oven and allow to cool in
the oven dish.
When the oven dish and pudding are
thoroughly cold, carefully detach pudding from around the sides
of the oven dish with a flat knife to stop the pudding from
sticking to the sides.
Place an upside down serving plate on
top of the oven dish. Carefully invert the oven dish and the
serving plate together in one go.
Carefully remove the oven dish from the
top of the bread pudding. Carefully cut into slices with a sharp
knife. Enjoy and think of the times when Grand Mère used to
prepare this poudine for you..
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