Serves 10
Pudding
4 cups full-cream long-life milk
1 cup white sugar
1 heaped tablespoon butter pinch of salt
4 eggs, beaten
10 slices white bread, crusts removed and cut into cubes
Sweet sauce
1 cup softened butter
2 cups sugar
2 eggs
Pudding: Combine the milk, sugar, butter and salt in a flat-bottomed pot and heat until the sugar and butter have melted.
Add the eggs little by little to the warm milk mixture, stirring continuously. Add the bread and stir. Remove from the heat and set aside for 10 minutes so that the bread can soak up the milk.
Put the pot over medium-hot coals and place a few coals on the lid. Bake for about 30 minutes or until the pudding has set. Move the pot off the coals, clear the coals from the lid and remove the lid.
Sweet sauce: Combine all the ingredients and spread the mixture over the bread pudding.
Put the pot back onto the fire, replace the lid and heap red-hot coals onto it. Bake the pudding for another 30 minutes over medium-hot coals.
Serve with custard.
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