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
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.
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.
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.
