[caption id="attachment_43093" align="aligncenter" width="360"] Brood Porring Served With Served Stewed Fruit[/caption] Bread Pudding / Brood Porring Ingredients: 6 - 8 large slices of white bread 1 litre milk 6 large eggs 1 cup sugar 2 teaspoons custard powder 1 teaspoon ground cinnamon 1 teaspoon ground cardamom 1/4 cup raisins, optional 4 tablespoons butter Method: Remove the crusts of the bread, cut the bread into squares. Soak the bread in the milk until soft. Using an electric mixer, mix the eggs, custard powder and sugar together until the sugar has dissolved. Add cinnamon and cardamom. Mix in the bread and milk mixture. Grease a 2 litre oven proof dish with half of the butter. Gently pour the bread pudding mixture into the dish. Dot the remaining butter on top. Bake in a preheated oven at 180° Celsius for 50 - 60 minutes, or until firm. Cool slightly before eating. Serve with stewed dried fruit or apricot jam. Stewed Dried Fruit 250g mixed dried fruit (I used only prawns and apricots here) 1 cup water 1/2 cup sugar 1 stick cinnamon 2 cloves 1 tsp lemon juice Method: Add all the ingredients, except the dried fruit and lemon juice, in a deep saucepan. Bring to the boil. Cook until sticky. Add the dried fruit and lemon juice. Cooks further 10 minutes until the dried fruit are soft. Add little water if the syrup becomes too sticky. Serve with bread pudding or potato pudding. © Cape Malay Cooking & Other Delights From My Kitchen To Yours - keeping our heritage alive!