Cooking Time: 1 hour
Ingredients:
Sugar
|
4 Tbsp
|
Water
|
1 tbsp
|
Vinegar
|
1 tsp
|
Cream
|
300mL carton
|
White Bread(crusts removed and diced)
|
2 thick slices
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Black Pitted Cherries(halved)
|
425g can
|
Sultanas
|
1/3 cup
|
Orange(finely grated and rind)
|
2 tsp
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Eggs
|
4 nos
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Cream extra
|
1/3 cup |
Orange Juice
|
1 tbsp
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Lemon Juice
|
1 tsp
|
Method:
- Combine sugar, water and vinegar.Cook on HIGH for 3 - 31/2 minutes.(mixture should resemble golden toffee).
- Allow to cool for 5 minutes.
- Stir incream(toffee will start to set).
- Cook a further 2-3 minuteson HIGH, stirring twice to combine cream and toffee.Cool Slightly.
- Mix bread, cherries, sultanas and orange rind in base of a greased 2- litre ovenproof dish.
- Preheat oven to 180o C.
- Beat eggs with extra cream, orange juice and lemon juice.Add Caramelmixture.Pour custard over bread and stir with a fork.
- Place in a water bath and cook on Low Rack for 30-35 minutes on LOW MIX/BAke 180o C.
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