Ingredients:
1/4 cup golden raisins
1/4 cup muscat raisins
1/4 cup cognac
6 cups white bread, crusts removed, cut into 1/2 in squares (I used challah)
3 cups whipping cream
1 vanilla bean
6 eggs
1 lemon
1 cup sugar
1/2 teaspoon mace
For the lemon sauce:
3/4 cup sugar
1 1/2 Tablespoons cornstarch
dash salt
1 1/4 cups hot water
3 1/2 Tablespoons unsalted butter
4 Tablespoons lemon juice
3 Tablespoons grated lemon rind
Method:
Grate the rind of one lemon and soak the raisins with the cognac and the rind overnight. Drain. Butter and sprinkle with sugar a 2 qt. covered mold including the inside of the lid. Layer the bread alternating with the raisins.
Scald the cream with the vanilla bean and cool slightly. Remove bean, scrape out the seeds and put back in the milk. Beat eggs and sugar until light and gradually pour in the cream. Add the mace and pour over the bread.
Secure lid and steam for 1 hour on a rack in a covered kettle with water 2/3 up the side of the mold. Unmold pudding carefully and serve with sauce. Serves 8-10. You don’t need big servings…this is quite rich.Method for the lemon sauce:Combine sugar, cornstarch and salt in a double boiler.
Add hot water and cook 3 to 5 minutes or until thick. Add butter, lemon juice and rind. Cook a little longer. And here are the lucky Cookbook Giveaway Winners. I used the random number generator to pick four and then if possible, tried to give you the cookbooks you requested.
By Moveable Feasts.
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You can see the recipe here: moveablefeastscookbook.blogspot.com
