Bread and butter pudding š
25g Stork spread
400ml Just Milk
200ml double cream (I just add more milk - no cream)
Zest of 1 orange
1 vanilla pod, scraped or 1 tsp Nielsen-Massey vanilla extract
50g Billingtonās Golden Caster sugar (or plain sugar works nearly as well)
3 large eggs
3 egg yolks
300g day-old brioche loaf, cut into 1.5cm thick slices
125g fine cut marmalade
100g raisins
- Preheat the oven to 170Ā°C/325Ā°F/gas mark 3. Generously grease the base and sides of a 2.6 litre rectangular Pyrex dish with the Stork and set aside. Combine the milk, cream, orange zest and vanilla pod and seeds in a saucepan and bring to simmering point.
- Meanwhile whisk the sugar, eggs and egg yolks in a large Pyrex bowl. Pour the hot milk mixture over the eggs and sugar and whisk to combine. Discard the vanilla pod.
- Mix the marmalade with 2 tbsp of hot water to loosen, then spread over the slices of brioche. Arrange the brioche slices in overlapping layers in the bottom of the dish, sprinkling raisins between the layers.
- Pour the custard mixture over the top and leave to soak for 15-20 minutes. Bake in the oven for 35-40 minutes until golden brown. Leave to stand for 10 minutes before serving.
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