Pasadena Star News/March 16, 2005

Teas Brack "Bread and Butter Pudding" with Irish Coffee Ice Cream
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
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INGREDIENTS:
BRACK: 2 cups sultana or other yellow raisins 2 cups dark seedless raisins or dried currants 1 cup brown sugar
1-1/2 cups strong black tea 1-1/2 cups Irish whiskey 2 cups unbleached all-purpose flour
3 level teaspoons baking powder pinch of sea salt 2 teaspoons mixed spice or 1/2 teaspoon cinnamon
1/2 teaspoon allspice 1/4 teaspoon mace 1/4 teaspoon nutmeg
1/4 teaspoon cloves 1/2 teaspoon fennel seeds, crushed 3 beaten eggs
grated rind of 1 lemon PUDDING: one brack loaf 5 ounces melted butter
6 eggs 3/4 cup brown sugar 1 quart heavy cream
IRISH WHISKEY ICE CREAM: 4 cups milk 4 cups heavy cream 1-1/2 cups brown sugar
3/4 cup crushed (not ground) espresso beans 1 tablespoon vanilla extract 2 teaspoons light corn syrup
1/4 to 1/2 cup Irish whiskey or more to taste



1 BRACK: Soak the raisins, brown sugar, teas and whiskey in a large bowl 12 hours or overnight. Sift together flour, baking powder, salt and spices. Add to raisin mixture along with beaten eggs and lemon rind. Pour batter into 2 greased loaf pans, 4 by 8 inches. Bake 1-1/2 hours in a 300 degree oven. Remove from pan and let cool on rack.
2 PUDDING: Preheat oven to 375. Cube 2/3 of the brack loaf; crumble the rest into a large bowl. Add melted butter, toss and set aside. Bring cream to a bowl and turn off the heat. Whisk eggs and sugar together until pale and thick. Temper the egg/sugar mixture with a little cream, and then pour in the rest of the cream.
3 Pour over the brack and allow to soak for 2 hours. Pour pudding mixture into a 9 inch greased cake pan. Place a pan large enough to accommodate the 9 inch pan in the middle of the oven. Fill the larger pan 3/4 full with cold water. Place 9 inch pan in larger pan. Bake 1/2 hour at 375 degrees. Rotate the pans carefully, reduce heat to 325 and cook for 1/2 hour more or until pudding is set.
4 IRISH WHISKEY ICE CREAM: Scald milk and cram together. Add sugar, coffee beans and vanilla. Allow to steep for several hours or over night. Add corn syrup and whiskey to mixture. Strain through a fine chinois or cheesecloth. Freeze until firm ice cream maker.
5 If you don't have an ice cream maker, buy 1 gallon good guality vanilla bean or coffee ice cream; let it soften, but do not defrost. Add 1/2 cup Irish whiskey, or more, if desired, stir together, and then refreeze it.

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