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Newfoundland Raspberry Puddings

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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.