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White chocolate and cranberry bread and butter pudding with Satsuma and cranberry suzette
Ingredients
Serves 8 – 10
BREAD AND BUTTER PUDDING
10 slices of stale white bread
2 tsp ground mixed spice
150g semi dried cranberries
150g butter softened
200g white chocolate buttons
2 tbsp demerera sugar
FOR THE CUSTARD
500ml milk
500ml double cream
80g caster sugar
4 eggs
6 egg yolks
FOR THE SATSUMA AND CRANBERRY SUZETTE
6 satsumas
75g semi dried cranberries
200ml fresh orange juice
200g caster sugar
100g butter
Method
First make the custard, beat together the eggs and sugar in a bowl until pale in colour. Pour the milk and cream into a sauce pan together and heat to a simmer remove from the heat and pour over the egg and sugar mix and mix well.
Butter an oven proof dish. Remove the crust’s from the sliced bread and butter all the slices on one side. Cut the slices in half.
Start by spreading a layer of the buttered bread to cover the bottom of the dish and slightly over lapping the bread . Sprinkle the bread with a good pinch of mixed spice, some cranberries and some of the white chocolate.
Pour over some of the custard to cover the first layer. Repeat this process in layers until you have used up all the ingredients. Press down firmly, cover with cling film
