St Clements oranges and lemons bread and butter pudding

Recipe from: 9/22/1993 12:00:00 AM
Ingredients 11
Servings 6
Time

Ingredients

  • 8
    slices white bread, crusts removed
  • 90
    g
    soft unsalted butter
  • 45
    ml
    chunky orange marmalade
  • 2
    medium oranges, juice and grated peel
  • 1
    medium lemon, juice and grated peel
  • 50
    g
    castor sugar
  • 30
    g
    seedless raisins
  • 300
    ml
    milk
  • 50
    ml
    cream
  • 2
    eggs
  • 30
    ml
    castor sugar
 

Method

 
Spread bread slices with butter and marmalade and cut each slice diagonally into 4 triangles. Mix citrus juices, grated peel and first quantity of sugar in a bowl and stir until sugar dissolves. Butter a 1,5 litre (6 cup) shallow baking dish generously. Dip bread triangles in citrus syrup and use, buttered side up, to line base and sides of dish. Layer remaining bread triangles in dish, saving a few to put on top, and sprinkling raisins over each layer. Scald milk and cream in a saucepan. Beat eggs and sugar in a bowl and whisk in hot liquid. Pour milk mixture over bread in baking dish. Arrange last few bread triangles (buttered side up) over top, sprinkle over any remaining citrus syrup and bake at 180 ºC for 30 to 35 minutes or until golden and crisp, but just set at centre. TOTAL KILOJOULE COUNT: 9 290 kJ (2 220 Cal). A portion: 1 550 kJ (370 Cal). Serves 4-6
 

Read more on: starch  |  bake
 

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