Yield: 12 Servings
|9||Wholewheat bread slices|
|3||Egg yolks; beaten|
|1½ cup||Light cream|
|1½ teaspoon||Vanilla extract|
|⅔ cup||Light raisins|
|⅔ cup||Dark raisins|
|¾ cup||Cream sherry|
|⅓ cup||Candied red cherries; halve|
|2 tablespoons||Cream sherry|
|½ cup||Whipping cream|
Remove crusts from bread; set crusts aside for another use. Cover bread slices with paper towels and let stand overnight. For custard, in heavy med. saucepan combine 3 egg yolks, light cream, sugar and salt. Cook and stir over med. heat. Continue until mixture coats a spoon. Remove from heat; cool at once by placing pan in sink of ice water. Stir for 2 minutes. Stir in 1½ tsp. vanilla. Cover surface w/plastic wrap.
In small bowl, combine raisins; set aside. Combine cherries. Pour only ⅔ c warm sherry over raisins; pour remaining sherry over cherries. Fold cut bread (about 9 cups) into custard till coated.
Grease a 6 ½-cup tower mold (without tube). Drain raisins and cherries, reserving sherry. Arrange ¼ of cherries in bottom of mold; sprinkle ⅓ c raisins into mold. Add ¼ of bread mixture.
Sprinkle with 2 T. reserved sherry. Repeat layers 3 times, arranging cherries and raisins near edges of mold. Lightly press last layer with back of spoon. Pour remaining sherry over all.
Cover mold tightly with foil. Set mold into 3 ½ or 4 qt.
crockpot with liner in place. Pour 1 c water into cooker around mold.
Cover; cook on low-heat about 5 ½ hrs. or high for 3 hrs. or until pudding springs back when touched. Remove mold from crockpot and let stand for 10 minutes. Carefully unmold onto serving platter. Serve warm with sherry sauce (below). TO DO AHEAD: Remove from mold, cover and chill. Before serving, return to same mold. Cover with foil, and place in crockpot. Then pour 1 cup of water around mold. Cook in crockpot for 1 ½ hours (or 'til warm) on high setting.Unmold and serve warm with sherry sauce.
SHERRY SAUCE: In mixing bowl: combine 2 egg yolks, powdered sugar, 2 T sherry and ¼ tsp. vanilla. Beat whipping in small mixing bowl until soft peaks form. Gently fold whipped cream into egg yolk mixture. Cover and chill until serving time. Serve warm with sherry sauce. Source: BH&G New Crocker Cooker Cook Book