Orange Cherry Bread And Butter Pudding Recipes

CHOC ORANGE BREAD & BUTTER PUDDING

Steps:

• Soak the raisins in the liquor for 1 hour, reserving the liquor for the custard mix. Thinly slice loaf and butter ( this is optional, I don't always butter bread if using brioche, keeps calories down!).
• Layer brioche in an oven dish scattering in the raisins and pieces of chocolate in between layers.
• Make the custard by gently heating the milk and cream, add the reserved liquor and orange juice, add to the yolks and sugar whisking as you go.
• Pour over brioche and transfer onto a baking tray, fill with boiling water 2/3rds up and place in a pre-heated oven set at 300F for 35-40 minutes After 20 mins brush on warmed marmalade and return to the oven to finish cooking.
• If required you can finish under a hot broiler to caramelize marmalade. Serve with heavy cream.

ORANGE BREAD PUDDING

Steps:

• Sift the flour and baking powder and mix well.
• In a seperate bowl, mix the butter and sugar and beat till light.
• Add the beaten eggs and mix until well blended.
• Next add the fruit, bread crumbs and orange rind.
• Fold in the flour and orange juice alternately.
• In a pudding mould, Layer the bottom with maple syrup.
• Sprinkle the almond slivers on it.
• Pour the mixed pudding batter into the mold over the syrup it.
• Put a lid on the mold and put it in a rice cooker.
• Pour water in the cooker upto half the mould height.
• Switch the cooker into cooking and let it cook for 1 hours.
• After 1 hr remove the mould from the cooker and let it cool for 5 minutes.
• Invert the mould into a plate and cut into slices.
• Serve warm with custard.