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Orange bread and butter pudding

1 1/2 hours 
Orange bread and butter pudding

Serves 6 

100 g / 4 oz butter 
10 thick slices stale bread 
60 ml / 4 tbs marmalade 
juice and finely grated zest of 2 oranges 
juice an finely grated zest of 1 lemon 
90 ml /6 tbs caster sugar 

For the custard 

425 ml / 15 fl oz milk 
2 large eggs 
30 ml / 2 tbs caster sugar 
60 ml / 4 tbs thick cream 


1- Heat the oven to 190 C/ 375 F/ gas 5. Butter a shallow 1.7 L / 3 pt ovenproof dish generously with a little of the butter . 

2- Cut the crusts from the slices of bread and spread each slice with butter and marmalade. Cut each slice into 4 triangles

3- In a bowl combine the juice and zest of the oranges and lemon with the sugar and stir until the sugar has dissolved. Dip the bread triangles into the orange syrup and line the bottom and sides of the prepared baking dish, buttered sides up. Fill with the remaining triangles reserving 4 for the top. Reserve the remaining syrup. 

4- Make the custard by heating the milk in the top part of a double boiler. In a bowl beat the eggs and pour the hot milk over them, whisking continuously. Pour the liquid back into the top part of the double boiler and cook for 10 minutes, stirring continuously with a wooden spoon, or until the custard coats the back of the spoon. Remove from the heat and col slightly. Stir in the thick cream. 

5- Pour the custard over the bread in the baking dish. Arrange the reserved triangles of bread on top, overlapping down the center. Pour in the remaining range syrup and bake in the oven for 30 minutes, or until the pudding is crisp and golden on the outside with a soft creamy center. Serve immediately.

photo credit goes to = www.lovefood.com





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