Bread Pudding in Sorrel Sauce

With all the food expected to be on the Christmas dinner table, you cannot leave out the desserts.

And while the Christmas cake will undoubtedly take centre stage among the sweet treats, other delectable delights will also make their way on the menu.

Among them is Bread Pudding with Sorrel Sauce.

Preparation time: 20 minutes

Baking time: 35 minutes

(For eight persons)

INGREDIENTS

2 1/4 cups milk

4 medium eggs

1/4 cup granulated sugar

1/2 teaspoon cinnamon powder

1/2 tablespoon vanilla essence

1/8 teaspoon nutmeg

6 slices wholewheat bread, cut in cubes

1/8 cup margarine

1/4 cup brown sugar

1 tablespoon light corn syrup

1 cup strong brewed sorrel

1/8 cup sorrel calyxes (sepals) chopped in large pieces

DIRECTIONS

In a large mixing bowl, whisk together milk, eggs, granulated sugar, cinnamon powder, vanilla and nutmeg.

Arrange bread cubes in a two-quart baking dish and pour on the egg mixture and leave to stand for 10-15 minutes.

Bake in a preheated oven at 180degC/350degF for 35-40 minutes. Areas near the centre will appear soft but set.

To make sorrel sauce:

Melt Grace Hello Margarine in a sauce pan, add sugar and light corn syrup and mix until the sugar granules are dissolved.

Pour in the brewed sorrel and boil until it becomes syrupy.

Remove from heat and stir in the sorrel calyxes (sepals).

Note: Serve sauce over bread pudding.

Recipe note: Six to eight slices of bread may be used.

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