Bread & butter pudding with orange custard
YOU WILL NEED
400ml whole milk 200ml double cream 1 tbsp vanilla bean paste Zest of 1 orange 3 Clarence Court Burford Brown eggs 100g golden caster sugar 4 brioche rolls 2 tbsp unsalted butter, plus some for greasing 4 tbsp marmalade 2 tbsp sultanas 1 tbsp icing or caster sugar
DIRECTIONS
■ Start by making the orange custard. Place the whole milk, double cream, vanilla bean paste and orange zest into a saucepan over a medium heat and bring to the boil. Remove from the heat as soon as it begins to bubble.
■ Beat the eggs and golden caster sugar in a bowl until pale and frothy. Pour a little of the warm cream mixture into the eggs and whisk to temper. Then, add the tempered eggs into the saucepan of warm cream and return to a low heat. Stir well, and then remove and reserve 250ml of your custard for the bread and butter pudding. Continue to stir the remaining custard in your pan until thickened to pouring consistency.
■ To make the marmalade bread and butter pudding, slice the brioche rolls in half. Generously lather the slices with the marmalade and butter, and then arrange half of them in a small, buttered baking dish. Sprinkle the sultanas over the brioche, then top with the remaining slices. Pierce the rolls all over with a sharp knife, so they’re ready to absorb all the delicious flavours.
■ Preheat the oven to 180°C/Fan 160°C/Gas Mark 4. Pour over the reserved custard mixture until the brioche is mostly submerged. Allow to soak for 15 minutes, before baking for 20-30 minutes, until golden brown and the custard is set. Dust with icing sugar and serve with the thickened custard.