Caramel Pudding
The Christmas cream caramel was just too good. So we had to use it again! A gorgeous caramel pudding.
A Bread and Butter Twist
We ADORED the Christmas Cream Liqueur Caramel from our millionaires shortbread – so much that we had to use it again! This time for a twist on bread and butter pudding.
If you want to try it, here’s the recipe. Use any sweetened bread as the base; we used hot cross buns from the freezer and a chocolate chip panettone leftover from Christmas. Brioche would work just as well, perhaps with a pinch or two of nutmeg or cinnamon and some chocolate chips.
Ingredients
- 200g sweetened bread (we used chocolate chip panettone and hot crust buns but brioche or stale cakes would also work)
- 250ml semi-skimmed milk
- 250ml single cream
- 2 eggs
- 45g butter
- 100g condensed milk
- 30g golden syrup
- 50ml Christmas Cream Liqueur
- (optional) walnuts
Method
- Slice the sweet bread and layer into a dish
- Mix together 250ml semi-skimmed milk, 250ml single cream and 2 eggs
- Pour the mixture over the panettone and hot cross buns and set aside
- In a saucepan, gently heat 45g butter, 100g condensed milk, 30g golden syrup and 50ml Christmas Cream Liqueur
- Bring to the boil stirring continuously.
- Simmer and stir until the caramel thickens. Set aside to cool slightly.
- Pour the caramel over the sweet bread and custard base
- Pop into a preheated oven at 180°C and bake for 30-40mins until the caramel begins to bubble.
- Cool, sprinkle with a few walnuts, serve with ice cream and enjoy
Fancy a Few More Sweet Treats?
From brownies to millionaire shortbread, find lots of ways to get creative in the kitchen with Christmas Cream Liqueur here
Are muffins more your thing? Check out our sloe-roasted plum muffins here