- 9 slices Whole Wheat Bread
- 8 slices White Bread
- 3 Egg Yolks, beaten
- 1 1/2 cups Light Cream
- 2/3 cup Dark Raisins
- 1/3 cup Whole Candied Red Cherries, halved
- 3/4 cup Cream Sherry
- 1 cup -Water
- 2 Egg Yolks, beaten
- 1/4 cup Powdered Sugar, sifted
- 2 tablespoons Cream Sherry
- 1/3 cup Sugar
- dash Salt
- 1 1/2 teaspoons Vanilla
- 2/3 cup Golden raisins
- 1/4 teaspoon Vanilla
- 1/2 cup Whipping cream
Remove crusts from bread. Cover bread slices with paper towels and let stand overnight.
Custard: in a heavy medium saucepan combine three egg yolks, light cream, sugar and salt.
Cook and stir over medium heat. Continue cooking until mixture coats a metal spoon.
Remove from heat; cool at once by setting saucepan in a sink of ice water and
stirring for 1-2 minutes.
Stir in 1 1/2 teaspoons vanilla. Cover surface with clear plastic wrap.
In small bowlcombine raisins. Place cherries in another bowl.
Heat 3/4 cup sherry till warm. Pour 2/3 cup sherry over cherries.
Set aside. Cut bread into 1/ 2-inch cubes (about 9 cups).
In a bowl, fold bread into custard, until coated. Grease a 6 1/2 cup tower mold (without tube).
Drain raisins and cherries, reserving sherry.
Arrange 1/4 of cherries in bottom of the mold, sprinkle 1/3 cup raisins into the mold.
Add 1/4 of bread cube mixture.
Sprinkle with 2 tablespoons reserved sherry.
Repeat layers three times, arranging cherries and raisins near edges of the mold.
Lightly press last layer with back of spoon.
Pour remaining reserved sherry over all. Cover mold tightly with foil.
Set mold in cooker – for a 5-6qt cooker, pour 1 1/2 cups water around mold (for a 3 1/2 – 4 qt cooker use 1 cup water).
Cover, cook on low 5 1/2 hours or until pudding springs back when touched.
Meanwhile make the sherry sauce: in a mixing bowl combine 2 egg yolks, powdered sugar, 2 tables
poons sherry and 1/4 teaspoons vanilla. In small bowl, beat whipping cream until small peaks form.
Gently fold whip cream into egg yolk mixture. Cover and chill until serving time.