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French gingerbread

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Origin of dish:  France
Suitable for children
Type of cooking:  Oven
 
Preparation time: 10 minutes
Cooking time: 90 minutes
 
Ingredients (serves 8):


Method:

Preheat oven to 425°F (230°C).
Soak raisins in 20ml rum.
Boil milk with vanilla pod cracked lengthways, then remove from heat.
Beat eggs in a small bowl.
Slice gingerbread.
Remove vanilla pod from milk and add eggs.
Mix well.
Strain raisins and sprinkle at bottom of a terrine or loaf tin.
Soak gingerbread in milk and egg mixture.
Arrange over raisins, then layer, with lemon zest and raisins in between each layer.
Finish with a layer of gingerbread.
Pour the remaining milk over the top.
Cover and cook in a medium oven in a bain-marie for 1 1/2 hours.
Put on serving plate, then flambé with remaining rum.
Advice: Recommended drinks: Viennese hot chocolate, cappuccino, espresso, Earl Gray tea

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