Merlyn and Bara Brith Pudding

hotel : Newbridge on Usk : exterior view (100x125)Rare Recipe from the Newbridge on Usk

The two AA Rosette restaurant at the Newbridge on Usk serves wholesome country classics based on fresh, locally sourced produce, cooked with a modern twist. The Swansea Bay mussels, woodland pork belly and Usk Valley beef are not to be missed.
 

Merlyn and Bara Brith Pudding
  

recipe : Merlyn and Bara Brith Pudding : Newbridge on Usk (300x250)

INGREDIENTS


METHOD

  1. Mix the sugar and eggs together, add the double cream and Merlyn Welsh cream liqueur and strain the mixture and keep on one side.
  2. Take a bake-proof casserole dish. Cover the bottom of the bake-proof casserole dish with slices of bara brith (using roughly half the total amount) and, with a tablespoon, spread raspberry jam on top.
  3. Pour the liquid mix on the slices until covered.
  4. Arrange rest of the slices on top like a sandwich and pour rest of the mixture until the slices are again covered.
  5. Put the dish in the preheated oven for about 30 minutes at 130°C.
  6. Once cooked remove and let it rest for 15 minutes.
  7. Spoon onto a plate, pour some fresh cream mixed with Merlyn over, put some fresh berries around and dust with icing sugar.

.