Caramel Pudding

The caramel was just too good.

We ADORED the Christmas Cream Liqueur Caramel from last months millionaires shortbread – so much so we had to use it again! This time for a twist on bread and butter pudding.

Here is the recipe if you fancy a try. Use any sweetened bread as the base – we used hot cross buns and a chocolate chip panettone. Brioche would work just as well, perhaps with a pinch or 2 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

STEP 1

• 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

STEP 2

• 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.

STEP 3

• 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.

STEP 4

• Cool, sprinkle with a few decorations, serve with ice cream and enjoy

Fancy a Few More Sweet Treats?

Christmas Cream Liqueur Millionaires Shortbread >>

Sloe Roasted Plum Muffins >>

Christmas Brownies >>