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Cook, eat and celebrate your own connections with trees: Ground Nutmeg.
Ingredients
- 300ml double cream
- 450 ml half-fat milk
- 1 tsp vanilla essence
- 6 large egg yolks
- 75g golden caster sugar
- 6 slices white bread
- 50g unsalted butter
- 25g sultanas
- 25g currants
- Ground nutmeg
Instructions:
• Place the cream, milk and vanilla essence into a saucepan and bring
almost to the boil. Whisk together the egg yolks and sugar until pale. Then
gradually pour in the warm cream mixture, whisking as you pour.
• Remove the crusts from the bread. Spread each slice generously with
butter. Then cut in half diagonally. Grease an ovenproof dish and place some of
the bread slices in the bottom. Sprinkle with some of the sultanas and
currants. Continue layering up the bread and fruit.
• Pour the warm custard through a fine sieve onto the bread and sprinkle
with the ground nutmeg. Place the dish in a bain marie (a roasting tin
half-filled with hot water).
• Bake for about 45 minutes, until the pudding is lightly set. Serve
warm.
Recipe written by members of the Awaz Utaoh Group
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