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White chocolate and cranberry bread and butter pudding with Satsuma and cranberry suzette

Ingredients

Serves 8 – 10

BREAD AND BUTTER PUDDING

  • 10 slices of stale white bread
  • 2 tsp ground mixed spice
  • 150g semi dried cranberries
  • 150g butter softened
  • 200g white chocolate buttons
  • 2 tbsp demerera sugar


FOR THE CUSTARD

  • 500ml milk
  • 500ml double cream
  • 80g caster sugar
  • 4 eggs
  • 6 egg yolks


FOR SATSUMA AND CRANBERRY SUZETTE

  • 6 satsumas
  • 75g semi dried cranberries
  • 200ml fresh orange juice
  • 200g caster sugar
  • 100g butter

Method

  1. First make the custard, beat together the eggs and sugar in a bowl until pale in colour. Pour the milk and cream into a sauce pan together and heat to a simmer remove from the heat and pour over the egg and sugar mix and mix well.
  2. Butter an oven proof dish. Remove the crust’s from the sliced bread and butter all the slices on one side. Cut the slices in half.
  3. Start by spreading a layer of the buttered bread to cover the bottom of the dish and slightly over lapping the bread . Sprinkle the bread with a good pinch of mixed spice, some cranberries and some of the white chocolate.
  4. Pour over some of the custard to cover the first layer. Repeat this process in layers until you have used up all the ingredients. Press down firmly, cover with cling film
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