Bread and butter pudding
| Recipe By: | Maranda Engelbrecht |
| Serves: | 8 |
| Cooking Time: | 30 minutes |
| Serving Suggestion: | Serve the bread and butter pudding with the marmalade ice cream. |
| Prep Time: | 20 minutes |
Ingredients
- 60 g Butter
- 2 Tbsp Canola oil
- 300 ml fresh Ayrshire cream
- 1 free-range eggs, separated
- 200 ml organic full cream milk
- 1 vanilla pod
- 2 1/2 tsp salt
- 3 slices white bread
- 50 g good-quality orange marmalade
- 500 ml Canola oil
- 250 g good-quality white chocolate, broken into blocks
- 30 ml corn flour
- 500 ml milk
- 1 1/2 cups buttermilk
- 4 extra large free range eggs
- A pinch of salt
- 30 ml good-quality orange marmalade
- 5 ml orange essence
- 1 cup Double cream
- 1 cup Double cream
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Cooking Instructions
- Preheat the oven to 180°C.
- Toast the sliced bread lightly.
- Add the sugar, butter and cream in a saucepan on medium heat and caramelise until golden brown.
- Beat egg yolks, milk, vanilla and salt. Add to the caramel sauce.
- Smear each slice of bread with a little marmalade. Arrange four slices of bread in a baking dish and pour half the caramel over. Top with the remaining four slices and pour the rest of the sauce over.
- Beat the egg whites with 15 g sugar until fluffy. Spoon over pudding, and bake for 30 mins.
- To make the ice cream, melt chocolate in a bowl over hot water while stirring with a wooden spoon.
- Sift corn flour into melting chocolate and stir through quickly. Add hot milk, buttermilk and stir continuously.
- Cook for 10 mins while stirring.
- Lightly beat eggs, salt and marmalade into the milk mixture. Cook for 2 mins.
- Cool and then add cream and orange essence.
- Freeze in an ice cream machine or freezer.
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