Cointreau Prune and White Chocolate pudding
- 6 tbs Cointreau
- ½ cup dried prunes
- 80g white chocolat pièces
- 2 tbs butter
- 8 slices white sandwich bread
- 4 eggs
- 1/3 cup sugar
- 3 cup cream
- 1 tsp vanilla essence
Wines: Muscat:Brown Bros.,Matua Valley. Gewurztraminer: Johanneshof.
Pre heat oven 160°C.
Soak the prunes for at least one hour in the cointreau. Coarsely chop the chocolate. Generously butter individual dishes that would hold 200ml of water.
Cover the bottom with half of the bread cubes; then scatter with half of the drained prunes (retain the Cointreau) and chopped chocolate.
Layer on the remaining bread cubes and top with the rest of the prunes and chocolate. Whisk the eggs and sugar until smooth; then whisk in the cream, cointreau and vanilla until well-blended.
Carefully pour over the bread mixture, gently pressing down on bread to moisten all cubes. Sprinkle demorea sugar on the surface.
Cook for 25 minutes, without lifting lid, until set and puffed. Serve warm or at room temperature.