Waitrose

Marmalade-sandwich bread & butter pudding

Ingredients

Butter, for greasing
8 tbsp Seville orange marmalade
400g sliced brioche loaf, a day old 
2 balls stem ginger in syrup, drained and finely chopped 
2 large Waitrose British Blacktail Free Range Eggs, plus 3 yolks 
500ml double cream 
250ml semi-skimmed milk 
1 vanilla pod, seeds scraped
3 tbsp demerara sugar

Method

1. Generously butter a 2-litre ovenproof dish. Use the marmalade to make sandwiches with the brioche. Cut each sandwich into triangles and layer into the dish. Scatter over the chopped stem ginger. 

2. Whisk together the eggs, yolks, cream and milk with the vanilla seeds. Pour over the brioche then cover and leave to stand for at least 30 minutes.

3. Preheat the oven to 180°C, gas mark 4. Sprinkle the brioche with the sugar and bake for 35 minutes until puffed and golden with the custard beginning to set. Allow to stand for 10 minutes before serving.

COOK'S TIP
You can prepare this pudding a day ahead: make to the end of step 2 and leave to stand overnight in the fridge before continuing from step 3.

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Marmalade-sandwich bread & butter pudding
  • Preparation time: 15 minutes, plus standing
  • Cooking time: 35 minutes
  • Total time: 50 minutes, plus standing

Serves: 6 - 8

Nutritional Info

Typical values per serving:

Energy 2,588kj
621kcals
Fat 41.4g
Saturated Fat 24.7g
Carbohydrate 51.7g
Sugars 34g
Protein 10.4g
Salt 0.6g
Fibre 2g

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4 stars

Average user rating Based on 20 ratings

This recipe was first published in Tue Dec 23 12:53:00 GMT 2014.