Nobody needs an occasion to eat pudding. Most of us have grown up making several memories over pudding even before coffee came into our lives.
With another year nearly gone by and leaving us hopefully wiser than just older, we think you should raise a toast to life for it’s not always unkind. And while you are at it, how about you make some pudding and put a little Jameson in it to perk up your day!
For the whiskey sauce:
Preheat your oven to 180 degree Celsius. Meanwhile remove crusts from bread and put four slices in an ovenproof tray. They should all have their buttered side facing down. Put the dried fruits on top along with the nutmeg and 1 tablespoon sugar. Now place the remaining four slices the same way that you had placed the first four and top them with more dried fruits, nutmeg and another spoonful of sugar.
In a medium sized bowl beat the eggs and add the cream, milk, remaining sugar, and the vanilla extract. Mix well and pour it over the bread. Dust it with the brown sugar and put it in the oven. Bake for an hour. See if the liquid has been absorbed entirely and the pudding has turned brown. If not, bake till the pudding has risen and looks done.
While you are baking, make the whisky sauce by melting the butter in a pan on gentle heat. Add the sugar to this and wait till it dissolves. Now put the egg and whisk it vigorously for a minute or two. Pour the whisky and mix it for some more.
Serve the pudding on a warm serving dish and pour the whisky sauce over it before cutting yourself a large chunk of it.
The Boulevardier cocktail is often described as the long lost cousin of Negroni.
If bourbon reminds you of the Wild West and dusty bars, then there’s a reason for it.