Serves 6-8, prep time 30 minutes, cooking time 30-40 minutes
INGREDIENTS
50g unsalted butter, at room temperature, plus extra for greasing
10 slices of hardo, (Jamaican hard dough bread)
350ml whole milk
50ml double cream
2 free-range eggs
60g mixed fruit
30g brown sugar
1 tsp allspice
1 tbsp of honey
1 tbsp of desiccated coconut
METHOD
Preheat the oven to 180ºC, butter the bread, then cut the slices in half, diagonally.
In a medium-sized ovenproof dish lay the bread butter side up around the edge.
Add a layer of mixed fruit and a sprinkle of allspice, then build up the layers from the bottom of the dish.
Warm the milk and cream in a pan, making sure it doesn’t boil.
In a bowl whisk the eggs and ¾ of the sugar, gradually add to the hot milk, keep stirring then remove from the heat.
Pour the custard over the bread layers and sprinkle over the remaining sugar and allspice.
Sprinkle with coconut and drizzle with honey, leave to soak for 30 minutes
The bread will rise, so gently push the edges back into the dish.
Bake for 30-40 minutes, until crisp golden brown.
Serve with hot custard or double cream.
