Bread and Butter Pudding is a quintessentially British dessert and perfect to eat during colder months. Here it is given a contemporary twist by using orange zest and cardamom and being cooked in a casserole. Served warm, it’s the perfect way to finish a meal.
• Preparation time: 40 minutes
• Cooking time: 30-40 minutes
• 500ml milk
• 350ml double cream
• 4 cardamom pods
• Zest of 2 oranges
• 2 vanilla pods
• 200g caster sugar
• 5 eggs
• 100g butter for greasing the casserole
• 8 slices of medium sliced bread, white or brown is fine
• 100g sultanas
• 100g granulated sugar for dusting
1. Pre-heat the oven at 170°C / 150°C Fan / Gas Mark 3
2. Add the milk, cream, cardamom pods, orange zest, vanilla pods and 150g of sugar to a saucepan or milk pan, bring to the boil then turn off the heat, and infuse for 2 hours.
3. In a large bowl whisk the eggs with the remaining 50g of sugar then pour in the infused cream, through a strainer to remove the cardamom and vanilla pods, and mix well. Grease the casserole with the butter.
4. Cut the crusts off the bread, then cut each slice into triangles and layer them into the base of the casserole, sprinkling sultanas between the layers and pour the infused cream mixture over each layer. Finish by dusting with the granulated sugar.
5. Bake the pudding in a moderate oven at 170°C / 150°C Fan / Gas Mark 3 for approximately 30 minutes without the casserole lid.
• 3-ply Stainless Steel casseroles are extremely versatile and can be used for a wide variety of recipes and cooking styles, not only for making casseroles!
• This is demonstrated perfectly here by using the 20cm Deep Casserole to make this delicious dessert. The casserole’s special 3-layer construction cooks evenly and gently to produce a wonderfully moist pudding with a tasty, crisp top.
Recipe courtesy of Le Creuset