When I think about the desserts I loved most as a child, I always picture my mum’s bread and butter pudding, which she made in Ireland using her homemade bread.
It was always such a treat to hit a plump sultana! In Venezuela, with cloud forest sugar, nutmeg trees on the lawn and the finest cacao at hand, this is what I gave my children.
It’s especially good made with cacao bread.
5 slices thin brown bread or cacao bread, spread with unsalted butter
50g sultanas or raisins, soaked in rum overnight, then drained
¼ tsp ground cinnamon
¼ tsp freshly grated nutmeg
2 heaped tbsp finely grated cacao. Willie suggests Venezuelan 100% Rio Caribe cacao
450ml whole milk
1 tsp vanilla extract
75g muscovado sugar