Milsean Aran Se貌claid
MILSEAG ARAN SEÒCLAID
400g panettone teòclaid – faodar fear sam bith a chleachdadh
50-100g ìm gun shalainn
75g reusaidean
75g criomagan teòclaid – faodar measgachadh de theòclaid bainne no geal a chleachdadh
4 uighean meadhanach mòra
300ml bàrr dùbailte
300ml bainne slàn
druthag sùgh faoineig
50g siùcar castair
50g siùcar soilleir donn
crathadh de shiùcar demerara
Ro-theasaich an àmhainn gu 180C/160C Fan.
Geàrr am panettone na shlisean 2cm tiugh agus an uair sin nan dà leth a-rithist, gus am bi iad nas giorra.
Sgaoil beagan ime air gach pìos arain agus cuir an t-aran air dòigh ann an soitheach a tha freagarrach airson na h-àmhainne.
Airson an t-ughagan a dhèanamh, buail na h-uighean, am bainne, am bàrr, an siùcar agus an sùgh faoineig còmhla.
Cho luath ’s a tha a h-uile càil air a mheasgachadh agus le dath òir, dòirt air muin an arain.
Crath na reusaidean, na criomagan teòclaid agus an siùcar demerara air a mhuin.
Cuir dhan àmhainn airson 45 mionaidean gus an tig dath òir air a mhuin.
Gabh le bàrr no reòiteag.
CHOCOLATE CHIP BREAD AND BUTTER PUDDING
400g chocolate panettone, any panettone can be used
50 – 100g unsalted butter
75g raisins
75g chocolate chips, you can use a mix of milk and white chocolate
4 medium eggs
300ml double cream
300ml whole milk
Dash of vanilla essence
50g castor sugar
50g light brown sugar
Sprinkling demerara sugar
Pre-heat the oven to 180C/160C Fan
Slice the panettone into 2cm thick slices and then cut them in half, to make them shorter.
Spread a small amount of butter onto each piece of bread and then arrange the bread in an ovenproof dish.
To make the custard, whisk together the eggs, milk , cream, sugar and vanilla essence. Once all the ingredients have mixed together and taken a golden colour, pour evenly over the bread.
Sprinkle on the raisins, chocolate chips and sprinkle lightly with demerara sugar.
Bake in the oven for 45 minutes, until golden on top.
Serve with cream or ice-cream.
