google-site-verification: google15ff6d58c237ec1c.html Marmalade Brioche and Butter Pudding
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Marmalade Brioche and Butter Pudding

40 minutes

6 - 8 servings

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40 minutes

Pudding
Cherry Tarts

Introduction

Delicious version of an old classic pud

Oven temperature

180°c/160°c fan – 350°f – Reg 4

Steps

Preparation

  1. Grease baking dish (2.5 litre dish) well

  2. Halve the buns spread with butter and marmalade

  3. Zest complete orange

  4. Melt 40g butter

Instructions

  1. Whisk eggs lightly them add milk, cream, melted butter, caster sugar, most of orange zest and vanilla extract. Whisk all together until fully mixed

  2. Cut the Brioche buns in 3 and place is greased bowl

  3. Pour over egg mixture and leave to stand for about 5 minutes allowing it to soak into the bread.

  4. Sprinkle the rest of orange zest and demerara sugar over the top and place in the oven for 25 minutes until the custard is set and the top is browned.

Cooks tips

If you are a lover of marmalade put extra dabs between each bun, also if you add the orange zest to the milk earlier it adds extra flavour.

Serve with

Ice cream

Other recipe ideas

Wine pairing

Muratie Ben Prins Cape Vintage Port

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Vegetarian information

Your feedback:-

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Cherry Tarts

Ingredients

  • 8 Brioche buns

  • 50g butter

  • 2-tabs Marmalade

  • 3 eggs

  • 350m full fat milk

  • 225ml double cream

  • 40g butter

  • 85g caster sugar

  • 1 orange

  • 1-tsp vanilla extract

  • 1-tab demerara sugar

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