Ingredients

• 4 cups cubed stale Bread or brioche (in UK, use an 8 oz mug to measure the bread cubes)

• 3 cups (24 oz) milk (1 or 2%)

• 1 cup (8 oz) cream

• 1 tbsp sugar

• pat of butter

• 2 eggs

• 1/4 tsp grated nutmeg

• 1/4 cup (2 oz) good quality chocolate chunks, pieces or chips or raisins

FOR THE WHISKY SAUCE

• ⅔ cup (125g) brown sugar

• 1 oz (25 g) butter

• 1 Tbsp. Golden Syrup

• 4 oz (100ml) whipping cream (single cream in the UK)

• 2 Tbsp. Scotch whisky

Instructions

1. Rub the pat of butter around the inside of an oven-proof dish, then place the bread into the baking dish.

2. Lightly beat the eggs with a whisk. Next, pour the eggs into the milk and cream (I did this in two batches as I used the measuring jug, but it is easier to do in one larger bowl.

3. Add the sugar, and stir well. Now add the nutmeg.

4. Sprinkle the chocolate chips, or chunks, or raisins over the bread. Next, pour the egg mixture over the bread and chocolate, soaking all the bread.

5. Allow the bread to soak for about half an hour, then heat the oven to 375° F (190° C)

6. Bake for approximately 30 to 40 minutes, until the pudding is puffy and the top is lightly browned.

7. While the pudding is baking, make the Whisky Sauce.

Whisky Sauce

1. Put the first four ingredients into a small pot over medium heat.

2. Bring to a boil, then lower the heat and simmer for about 3 to 4 minutes. Remove from heat and add the whisky, stirring well.

3. When pudding is ready, let cool for about 15 minutes. Then pour most of the syrup over the top.

4. Serve warm, or heat before serving.

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