White chocolate and cranberry bread and butter pudding

 White chocolate and cranberry bread and butter pudding

Fixings

BREAD AND BUTTER PUDDING

10 cuts of old bread, white

150g of margarine, mellowed

2 tsp ground blended zest

150g of cranberries, semi-dried

200g of white chocolate buttons

2 tbsp of Demerara sugar

CUSTARD

4 eggs

6 egg yolks

80g of caster sugar

500ml of milk

500ml of twofold cream

SATSUMA AND CRANBERRY SUZETTE

6 satsumas

75g of cranberries, semi-dried

200g of caster sugar

100g of margarine

200ml of new squeezed orange

Hardware

15cm x 20cm baking tin

Technique

1.Begin by setting up the custard. Beat the eggs and sugar together in a bowl until pale and smooth. Add the milk and cream to a skillet, heat until stewing then, at that point, eliminate from the hotness. Pour the hot milk over the eggs and sugar, blending great as you do as such

• 4 eggs
• 6 egg yolks
• 80g of caster sugar
• 500ml of milk
• 500ml of twofold cream

2.Grease an ovenproof dish with some margarine. Eliminate the hulls from the cut bread and butter every one of the cuts on one side. Slice the cuts down the middle

3.Spread out a layer of the buttered bread to cover the lower part of the dish, marginally covering each cut. Sprinkle with a decent spot of blended flavor, a few cranberries and a portion of the white chocolate

4.Pour over a portion of the custard to cover the main layer. Rehash this cycle to make more layers of both the bread and custard until spent, leaving a little custard for serving. Push down solidly, cover with stick film and pass on to set in the ice chest short-term to permit the bread to absorb the custard

5.For the satsuma and cranberry suzette, start by portioning the satsumas. Add the sugar to a non-stick container and hotness until a brilliant caramel structures. Eliminate from the hotness and add the spread

6.Shake the dish to blend in the spread, add the squeezed orange and return to the hotness. Bring to the bubble and diminish until it arrives at the consistency of a caramel sauce. Mix in the cranberries and satsuma fragments and warm through

7.Preheat the broiler to 160°C/gas mark 3

8.Remove the bread and butter pudding from the ice chest and sprinkle over some Demerara sugar. Heat for 30-40 minutes, or until it feels firm when squeezed delicately - don't overcook it

9.Remove from the stove and spoon over a few warm satsuma and cranberry suzette. Present with custard, maybe enhanced for certain cloves for an additional a stormy character. Cool. Partake in the White chocolate and cranberry bread and butter pudding plans !!!

White chocolate and cranberry bread and butter pudding Video :