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Cox and Orange Bread-and-Butter Pudding




Source of Recipe


Sainbury's


List of Ingredients




125g butter, softened
125g demerara sugar
6 English Cox apples, peeled, cored and thickly sliced
400g Sainsbury's sliced fruit loaf
3 medium eggs
100g caster sugar
5ml spoon vanilla extract
300ml semi-skimmed milk
300ml double cream
1/2 x 340g jar Taste the Difference handmade orange marmalade with whisky
15ml spoon water


Recipe



Preheat the oven to 180°C, 350F, gas mark 4.

Use 10g of the butter to grease the inside of a 28x30cm ovenproof dish. Melt 50g of the butter in a large frying pan with the demerara sugar and the apple slices. Cook over a high heat for 12-15 minutes, stirring often.

Discard the two ends of the loaf and spread the remaining slices of bread with butter and slice diagonally. Arrange the slices in the dish, butter side up.

Beat the eggs together in a large jug with the caster sugar and vanilla extract until combined. Pour the milk and cream into the pan and bring to scalding point (do not boil). Remove from heat and pour into another jug, then slowly pour into the egg mixture, whisking continously.

Remove the apples from the heat and spoon over the bread with the caramelised juice. Pour over the custard mixture, coating bread, and place on the middle shelf of the oven to cook for 30 minutes.

Meanwhile, heat the marmalade with the water in a saucepan for 2 minutes or until runny. Remove the pudding from the oven and brush the marmalade over the top.

Serve immediately with custard or cream.