bobble

It’s wet and grey outside, and I’m fed up with DIY, what better cure than to bake!

I’ve slightly tweaked a Nigella recipe from her ‘Feast’ book for Orange Scented Brioche Pudding. I made Brioche Bread and Butter Pudding with Orange Marmalade and Sherry.

Ingredients - serves 4 people

Butter for greasing dish
50g golden sultanas
3-4 tablespoons sherry
8 slices slightly stale brioche
Orange marmalade - shredless or very fine shred
1 tablespoon caster sugar
1 egg
2 egg yolks
250ml double cream
125ml milk
2 teaspoons demerara sugar

1. Preheat oven to 170 degrees C.
2. Butter a 1 litre oval pudding dish.
3. Put sultanas and sherry into a pan and bring to boil, turn down heat and simmer for 2
minutes. Leave in pan so that the fruit plumps up nicely with the alcohol.
4. Take the square brioche slices and cut each slice on the diagonal to give you 16
triangles. Spread marmalade on one side of each triangle.
5. Put triangles in the buttered dish one at a time, put one slice point up and the next
point down. Squish any remaining triangles around the edge of the dish if you have
too many.
6. Pour over the sultanas and any remaining sherry juices.
7. In a bowl whisk together with the caster sugar, whole egg, egg yolks, cream and milk
to make the egg custard. Pour slowly over brioche. The brioche will absorb it all, just
take your time. Leave to stand for 15 minutes.
8. Sprinkle with the sugar and put in oven.
9. Cook slowly and gently for 45 minutes or until egg custard is just set. The brioche
should be toasted not burnt.

Serve warm and enjoy on it’s own or for extra indulgence with more cream.

I used skimmed milk and reduced fat double cream (Elmlea) and it worked just fine. I also used my favourite sherry in the world ever - El Candado, Pedro Ximenez, AR Valdespino, Jerez de la Frontera, Spain (alc 18%, approx £11.99). Treat yourself to a bottle, you will not regret it. A wine buff says:

“Don’t rush for the corkscrew. The key to opening this luxuriant sherry is hanging on the padlock that secures the bottle’s cork in place. Produced from dried Pedro Ximenez grapes, it reveals a luscious, sweet, sultana-like palate that is perfect as an after-dinner sipper, or as a wonderful complement to vanilla ice-cream or a rich Havana cigar.”

M pronounced the dessert to be “super nummy”.

This entry was posted on Monday, May 28th, 2007 at 4:29 pm and is filed under Bake, Photomaton. You can follow any responses to this entry through the RSS 2.0 feed. Subscribe to this comment feed at Bloglines. Both comments and pings are currently closed.