Clementine Bread & Butter Pudding

Serves 6
Calories: lots

A lovely light pudding. The fruit adds a fresh and delicate flavour to a gorgeously creamy dish.

Adapted from Mary Berry's Foolproof Cooking

Ingredients

300g (11oz) brioche loaf
50g (2oz) melted butter
50g (2oz) sultanas
50g (2oz) mixed peel
3 tbsp demerara sugar
3 eggs
75g (3oz) caster sugar
150ml (5 floz) double cream
600ml (1pt) full fat milk
1 tsp vanilla extract
1 small lemon, finely grated zest
1 small orange, finely grated zest

Method

  1. Lightly butter a 28cm (11in) wide-based round ovenproof dish, and find a roasting tin large enough to place it in.

  2. Cut the brioche loaf into 1.5cm (⅝in) slices and brush each slice with melted butter on both sides. Arrange the slices in the buttered dish and scatter over the sultanas and mixed peel.

  3. To make the custard, place all the ingredients in a large bowl and whisk together by hand until well mixed. Pour the custard over the brioche and gently press the exposed bread crusts down into the liquid. Sprinkle with the demerara sugar and leave to stand for  30 mins (or up to 6 hours). While the pudding is standing, preheat the oven to fan 160°C.

  4. Half-fill the roasting tin with boiling water, and place the ovenproof dish in this. Bake in the oven for about 40 minutes until golden on top and puffed up. The layers will shrink down a little on cooling. Serve warm with cream..

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