Zesty Orange Gingerbread Pudding… By Paula Simmons
February 15, 2016
This zesty pudding is a delicious twist to the normal bread and butter pudding. Its just as nice cold the next day with a cup of tea for a perfect afternoon pick me up.
- Prep: 30 mins
- Cook: 45 mins
- Yields: 6 Medium
- Put the milk. cream, zest, vanilla bean powder and 50g sugar in a pan. Bring to just before boiling, stirring until the sugar has dissolved. Remove from heat and stand for 10-15 minutes. Whisk the 2 whole eggs and 4 egg yolks together with the remaining 50g sugar and add the warmed milk, whisk till combined. Set aside for 30 minutes.
- Preheat the oven to 150C, gas mark 2. Butter a 23 x 23 dish and spread 3tbsp Seville marmalade over the base. Cut the gingerbread cake into 8 slices and butter each slice. Lay the buttered side up in the base of the dish slightly overlapping.
- Pour the custard over the gingerbread and gently press the cake under the custard. Boil the kettle. Place the dish in a large roasting tin and add boiling water around the outside of the dish. Carefully place in the oven and cook for 30-40 minutes or until the custard has just set.
- Melt the remaining 2tbsp marmalade in a small pan and brush over the pudding, grill for 1-2 minutes, then leave to rest for a few minutes. Serve on its own or with cream.