SWEET TREAT

This cousin to the bread and butter pudding includes a surprise dark caramel layer

W■ 11⁄2 cups breadcrumbs, made from slightly stale bread

■ 2 cups milk

■ 15g butter

■ 2 eggs, separated

■ 115g (3⁄4 cup) caster sugar

■ 2 Tbsp dark caramel sauce (see below) DARK CARAMEL SAUCE:

■ 200g caster sugar

■ 100g butter, diced

■ 125ml cream

■ 1⁄2 teaspoon flaky salt

TO SERVE:

■ Little Lato Bespoke Gelato

Method

ith the warmer evenings and entertainment on our minds here is a sweet treat for dessert lovers.

DARK CARAMEL QUEEN of PUDDINGS

Good old cousin to the bread and butter pudding with a surprise dark caramel layer. Serve warm with Little Lato Bespoke Gelato, but it’s just as good cold the next day if there is any left.

Ingredients

Make the sauce, put the sugar and 125ml water in a medium-sized heavy-based saucepan. Put over a medium heat and cook until the sugar dissolves completely. Increase the heat and cook to a dark caramel, about 10 minutes, but you will smell the sugar beginning to caramelise. Keep an eye out.

Remove from the heat and whisk in the butter. Gently whisk in the cream and salt. Leave to cool before placing in a jar with a tight-fitting lid. Keep in the fridge for up to one week.

Preheat the oven to 170C. Lightly grease a 1-litre baking dish (one that will fit into a roasting dish).

Sprinkle the breadcrumbs over the base of the baking dish.

Heat the milk and butter until hot, but not boiling. Lightly whisk the egg yolks in a bowl. Slowly pour the hot milk into the eggs, while whisking. Pour over the

breadcrumbs and leave to stand for 15 minutes for the breadcrumbs to begin to absorb the milk.

Carefully transfer the dish to the roasting dish and fill the roasting dish halfway with hot/boiling water.

Put in the oven and bake for 20-25 minutes until just set. Remove from the oven and carefully remove the pudding from the roasting dish.

Lower the oven temperature to 150C. Whisk the egg whites using an electric hand whisk until stiff peaks form. Gradually whisk in the sugar until the meringue is stiff and glossy.

Dollop 2 tablespoons cold dark caramel sauce on top of the pudding then dollop the meringue on top. Return to the oven (not in the roasting dish) and bake until the meringue is pale golden and crisp, 15-20 minutes.

Serve warm with scoops of Little Lato Bespoke Gelato. —