Softened butter for spreading
6 slices of buttered brioche
300g orange marmalade
500ml milk
250ml cream
3 eggs
110g caster sugar
Pinch of salt
1 tbsp orange zest
1 tsp vanilla essence
20g currants
20g sultanas
20g golden raisins
1 tbsp orange zest
4 tbsp brown sugar
Extra brown sugar for sprinkling over the pudding
Pre heat the oven to 160c.
Place the marmalade onto the brioche and sandwich together, then cut in strips and then dice.
Bring the milk, cream, vanilla, orange zest, half of the sugar, and salt to a simmer, then leave for 15 minutes.
Whisk the eggs with the rest of the sugar.
Re-simmer the milk and cream before pouring into the eggs and whisk well until combined, then pass through a fine sieve.
Arrange the bread into an oven proof dish in 3 layers, with any extra marmalade in between.
Add the custard in between to soak in and sprinkle over 1/3 of the dried fruit.
Finish with the last of the custard and leave to soak for 30 minutes.
Sprinkle over the extra demerara sugar and then place the pudding in a water bath coming halfway up the side and then bake for 35 minutes until the custard is just about set.
Softened butter for spreading
6 slices of buttered brioche
300g orange marmalade
500ml milk
250ml cream
3 eggs
110g caster sugar
Pinch of salt
1 tbsp orange zest
1 tsp vanilla essence
20g currants
20g sultanas
20g golden raisins
1 tbsp orange zest
4 tbsp brown sugar
Extra brown sugar for sprinkling over the pudding
Pre heat the oven to 160c.
Place the marmalade onto the brioche and sandwich together, then cut in strips and then dice.
Bring the milk, cream, vanilla, orange zest, half of the sugar, and salt to a simmer, then leave for 15 minutes.
Whisk the eggs with the rest of the sugar.
Re-simmer the milk and cream before pouring into the eggs and whisk well until combined, then pass through a fine sieve.
Arrange the bread into an oven proof dish in 3 layers, with any extra marmalade in between.
Add the custard in between to soak in and sprinkle over 1/3 of the dried fruit.
Finish with the last of the custard and leave to soak for 30 minutes.
Sprinkle over the extra demerara sugar and then place the pudding in a water bath coming halfway up the side and then bake for 35 minutes until the custard is just about set.
We use cookies to understand how you use our website and to improve your experience. To learn more about our use of cookies and our approach to data privacy, please see our privacy policy. By continuing to use our website, you accept our use of cookies.