Zesty Orange Gingerbread Pudding… By Paula Simmons

By lucy  , ,   ,

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


300 ml Whole milk

300 ml Double cream

2 Medium Oranges

1/4 tsp vanilla bean powder

100 Grams Golden caster sugar

6 Large Eggs

80 Grams Unsalted butter

5 tbsp seville orange marmalade

230 Grams jamaican ginger cake


  1. 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.
  2. 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.
  3. 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.
  4. 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.


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