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    Sourdough Blueberry Pudding with Yukon Jack Sauce

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    Sourdough Blueberry Pudding with Yukon Jack Sauce

    The wasabi vinaigrette will keep in the fridge for 3-5 days. You'll only need about 50ml for this recipe, but it's great for salads of all kinds

    • Preparation time: 20 minutes
    • Cooking time: 50 minutes to 55 minutes
    • Total time: 1 hour 10 minutes to 1 hour 15 minutes 60 minutes 15 minutes

    Serves: 4


    • 110g caster sugar
    • 8 Medium eggs
    • 850ml milk
    • Seeds scraped from 2 vanilla pods
    • 200g fresh sourdough bread, cut into 5mm dice
    • 150g fresh blueberries
    • Icing sugar to serve
    • Sauce
    • 110g caster sugar
    • 500ml double cream
    • 3 egg yolks
    • 50g unsalted butter
    • 50ml Yukon Jack or Jack Daniels whiskey


    1. Preheat the oven to 190°C/gas mark 5. Base-line 8 x 150ml ramekin dishes with buttered greaseproof paper. Whisk the sugar and eggs until smooth and thick. Heat the milk until just below boiling, then stir into the egg mix with the vanilla seeds, bread cubes and blueberries.
    2. Distribute the mixture between the prepared dishes. Put the ramekins in a large roasting tin and half-fill with hot water. Cover with foil and bake for 50-55 minutes in the middle of the oven, or until the custard is just set - it should still tremble a little. Remove from the roasting tin.
    3. Meanwhile make the sauce. Mix the double cream and sugar, pour into a pan, then heat until just below boiling. Add the egg yolks, remove immediately from the heat, and whisk until just slightly thickened. Add the butter and whiskey. Stir until smooth, and strain.
    4. To serve, run a knife around each ramekin, turn the puddings out into warmed serving bowls and remove the greaseproof paper. Spoon over the sauce, and dust with icing sugar to serve.

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