1(8 x 4 inch loaf Tea Brack
10 tablespoons butter, melted
1 quart heavy cream
6 eggs
3/4 cup brown sugar

Cube 2/3 of the brack loaf and place in large bowl. Crumble the rest into bowl. Add melted butter. Toss to distribute the butter. Set aside. Bring cream to a boil. Turn off the heat. Whisk eggs and sugar together until pale and thick. Pour a cup of hot cream into the egg mixture. Beat well to blend. Add the rest of the cream. Beat to blend. Pour over the brack in bowl. Allow to soak for 2 hours.

Heat oven to 375 degrees. Pour pudding mixture into a greased 9 x 13-inch or similar baking pan. Put pudding pan in another pan that’s large enough to accommodate it. Fill larger pan ? full with cold water. Bake 30 minutes. Rotate pans carefully, reduce heat to 325 degrees F and bake for 30 minutes more or until pudding is set. Serve with Irish whiskey ice cream or whipped cream.
Serves 12.