Saturday, 21 June 2008


As promised, my bread pudding with an Asian twist.

1 loaf bread - the older the better - torn into small pieces - crust included
1/2 tin coconut milk (large)
1/2 tin water (use coconut milk tin measurement)
1 large tin evaporated milk (I used Carnation brand)
1/2 cup sugar
1/2 cup to 3/4 cup SR flour (or plain flour mixed with ½ tsp baking powder)
2 large tbsp butter – softened but not melted
2 drops of rose essence (not rose water and available from Asian grocery store, especially Indian grocer)
2 large handfuls of sultanas

Preheat oven to 190c. Line a square cake tin with paper and grease with butter.

Put bread in large mixing bowl, add milks and water. Mash till smooth. It’s okay if there are still lumpy crust bits noticeable in the mixture.

Add sugar, flour and butter. Mix well. Add sultanas and essence. Adjust with extra flour or coconut milk if required.

Bake in oven for 35-40 mins. Test with skewer, making sure that the skewer is not tested through the sultanas or you may think it is still uncooked! Serve warm or cold.

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