Caramel Pudding

Serves: 4-6

Ingredients:

1/4 cup sugar
1 tablespoon water
1 teaspoon vinegar
1/2 pint (300 ml) carton cream
2 thick slices of white bread, crusts removed and diced
13 1/2 ounce (425 g) can black pitted cherries, halved
1/3 cup sultanas
2 teaspoons finely grated orange rind
4 eggs
1//3 cup cream, extra
1 tablespoon orange juice
1 teaspoon lemon juice

Microwave Method:

1. Combine sugar, water and vinegar. Cook for 3-3 1/2 minutes on HIGH. (Mixture should resemble golden toffee).
2. Allow to cool for 5 minutes.
3. Stir in cream (toffee will start to set).
4. Cook a further 2-3 minutes on HIGH, stirring twice to combine cream and toffee. Cool slightly.
5. Mix bread, cherries, sultanas and orange rind in base of a greased 2 quart (litre) ovenproof dish.
6. Beat eggs with extra cream, orange and lemon juice. Add caramel mixture.
7. Pour custard over bread and stir with a fork.
8. Cook for 10-12 minutes on MEDIUM LOW.
9. Serve hot or cold with whipped cream.

Convection Microwave Method:

1. Combine sugar, water and vinegar. Cook on HIGH for 3-3 1/2 minutes. (Mixture should resemble golden toffee).
2. Allow to cool for 5 minutes.
3. Stir in cream (toffee will start to set).
4. Cook a further 2-3 minutes on HIGH, stirring twice to combine cream and toffee. Cool slightly.
5. Mix bread, cherries, sultanas and orange rind in base of a greased 2 quart (litre) ovenproof dish.
6. Preheat oven to 350 degrees F (180 degrees C).
7. Beat eggs with extra cream, orange juice and lemon juice. Add caramel mixture.
8. Pour custard over bread and stir with a fork.
9. Place in a water bath and cook on Low Rack for 30-35 minutes on LOW MIX/BAKE.