Recipe for Jamaican Bread Pudding 
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Yield:
1 servings
Ingredients:
Amount Ingredient
115 gm Sultanas
115 gm Apricots
55 gm Muscatel raisins
2 x Dessertsp dark rum
1/2 x Lemon, rind of
1/2 x Orange, rind of
2 x Baguettes, cut into 1/2 inch slices and buttered
1 dsp demerara sugar
----------------- CUSTARD ----------------
570 ml Milk
1 x Vanilla pod
1 stk cinnamon
1/2 tsp Mixed spice
30 gm Soft brown sugar
Instructions:
Instructions: Marinate the fruits in the tea, rum, lemon and orange rind. Leave to infuse for at least 20 minutes.

To make the custard, heat the milk in a saucepan, add the vanilla and cinnamon and leave to infuse for 10 minutes. Add the mixed spice, sugar, eggs and heat gently until the sugar has dissolved and the mixture thickens slightly.

Pre-heat the oven to Gas Mark 5 / 190C / 375F. Arrange the baguette slices in an ovenproof dish and spread the fruit and juice over the top. Pour the custard over the bread and fruits, then sprinkle with demerara sugar and leave to sit for 10-15 minutes until the bread has absorbed part of the custard and is softened.

Cook in the oven for 25-30 minutes. Serve with Rum and Tea Sauce.

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  ... Jamaican Beef Patties-Carol Miller-Tutzauer Riacmt@Ubvmsc.C   ::   Jamaican Buns   ...