• Serves6
  • CourseDessert
  • Prepare15 mins
  • Cook35 mins
  • Total time50 mins
  • Plusstanding

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,588kJ/ 621kcals

Fat

41.4g

Saturated Fat

24.7g

Carbohydrates

51.7g

Sugars

34g

Fibre

2g

Protein

10.4g

Salt

0.6g

Book a slot to see product availability at your nearest Waitrose & Partners store

Rating details

Rate this recipe

Select your rating

Overall rating (4/5)

4 out of 5 stars1 rating