Save to your scrapbook
Duchy marmalade and ginger bread and butter pudding
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
6 slices Duchy Originals From Waitrose Organic Wheat, Rye and Sunflower Bloomer
30g Duchy Originals From Waitrose Organic English Butter with Anglesey Sea Salt
3 tbsp Duchy Originals From Waitrose Organic Seville Orange Marmalade
300ml double cream
300ml Duchy Originals From Waitrose Organic Semi-skimmed milk
½ tsp ground ginger
2 yolks and 2 whole medium Duchy Originals From Waitrose Organic British Free Range Eggs
100g caster sugar
1. Preheat the oven to 180ºC, gas mark 4. Toast the bread slices. Make into sandwiches with the butter and marmalade then cut into triangles and arrange over the base of a buttered 1.75 litre shallow ovenproof dish.
2. Place the cream, milk and ginger together in a pan and heat until just simmering. Whisk the egg yolks,
whole eggs and sugar together in a mixing bowl and pour in the hot cream and milk, whisking continuously. Pour onto the toast and leave to stand for 15 minutes to allow the toasted bread to soak up the liquid.
3. Stand the dish in a roasting tin and add enough boiling water to the tin to come halfway up the sides of the dish (this stops the custard from overcooking). Bake for 30 minutes until the top is puffy and golden and the custard is set. Serve with extra pouring cream.
The spare egg whites can be frozen in a small air tight container for 1 month.
Typical values per serving:
This recipe was first published in Wed Sep 04 12:27:00 BST 2013.