Bread pudding is a firm South African favourite and a classic dessert of my childhood. The dates and coconut add a touch of sophistication.
To drink: Spicy, sweet and richly decadent puddings need an amplebodied wooded chenin – enjoy with Maverick Chenin 2006.
Preheat the oven to 180°C. Lightly grease a rectangular baking dish. Sprinkle the breadcrumbs over the base of the dish and scatter the dates and coconut on top. Heat the milk, butter, sugar, cinnamon stick and salt in a heavy-based pot until scalding. Do not let it boil. Remove the cinnamon stick and add the liquid to the eggs and pour it over the crumb mixture. Dot with the jam and bake until a cake skewer inserted into the centre comes out clean, about 40 minutes.Coconut and date bread pudding
Ingredients
Instructions