Newfoundland Raspberry Puddings
Ingredients
- 1 cup fresh raspberries
- 4 cups stale bread crumbs (Challah, brioche, sourdough or French bread)
- ¾ cup brown sugar
- 1 cup heavy cream
- 3 eggs, lightly beaten
- ½ tsp. nutmeg
- ½ tsp. cinnamon
- ⅛ tsp. mace
- Dash of salt
For the Screech Rum Sauce:
- 1 cup brown sugar
- 1 stick butter
- 3 tbsp. Newfoundland Screech Rum (or any amber rum)
- ½ cup whipping cream
- ½ tsp. ground cinnamon
- 1 couple gratings of fresh nutmeg
Instructions
To prepare the raspberry pudding:
- Pre-heat the oven to 350°F.
- Tear the bread into small even pieces; toast in the oven for 8 minutes; remove and allow to cool.
- In a medium microwaveable dish, scald the cream and spices together (place in the microwave for for 30 seconds increments; stir and microwave again for another 30 seconds and stir; keep repeating this process until the cream reaches 180°F (just before it begins to boil).
- Remove from the microwave; add the brown sugar and bread crumbs; mix well.
- Mix in the beaten eggs; gently fold in the raspberries.
- Scoop the batter into 8 greased 8-inch ramkins or similar baking dishes.
- Place in the pre-heated oven and bake for 50 minutes.
- Remove from the oven and allow to rest for 10 minutes and serve with the Screech sauce.
To prepare the Screech pudding sauce:
- In a medium saucepan, over medium heat, melt the butter and brown sugar together.
- Add the Screech and cook on low, stirring constantly, for 2 minutes.
- Add the cream and spices: continue to simmer on low for 3 more minutes, stirring constantly.
- The longer it simmers the thicker the sauce will become; for this type bread pudding the sauce should not be too thick so that it will soak into the pudding.