As we near towards the Festive season tastes begin to change and classic combinations make their return – turkey and cranberry, sage and onion, red wine and mulling spices, and in this case chocolate orange! Most people will have at one time or another received the classic blue and orange square box in a stocking or under the tree and this dessert combines the flavours of a Terry’s Chocolate Orange in the Mother of comfort food desserts…Bread & Butter Pudding.
An old time favourite from an era that saw food rationed and with a few luxurious updates it is still as popular as ever. In fact if I see this dessert on a menu anywhere I’m more than likely to order it but the debate is always cream, ice cream or custard. Well folks, the choice is yours!
For an extra layer of luxury go ahead and make this recipe with a large Panettone. To see how I made a slight variation of this recipe check out the video I created for YouTube.
Chocolate Orange Bread and Butter Pudding
- 10 slices of day old crusty bread
- 200g marmalade
- 50g unsalted butter, melted
- 25g sultanas
- 400ml whole milk
- 400ml double cream
- 1 vanilla pod split or 1 tbsp vanilla extract
- zest of an orange
- 8 egg yolks
- 175g caster sugar
- 100g white chocolate, in chunks
- 4 tbsp demerara sugar, plus extra to sprinkle
- Warm the milk and double cream in a medium saucepan with the vanilla pod/extract and orange zest until you see steam coming off the top of the pan. Remove from the heat and stir in the white chocolate pieces until the chocolate has melted into the warm liquid and leave to infuse for 30 minutes.
- Slice the crusty loaf and spread marmalade thinly onto each slice and halve the slices into triangles.
- Reserve 8-10 large triangle slices for the top of the dish and cover the bottom of a large sized ovenproof dish and lay a second layer with the remaining bread, scattering the sultanas between the layers as you go.
- Remove the vanilla pod from the warm cream mixture. Whisk the caster sugar and egg yolks in a large bowl and continue whisking as you pour in the warm infused liquid.
- Carefully pour the egg custard mixture over the bread and use your fingers to gently press the bread down into the custard mix so it all soaks in.
- Preheat your BBQ to 18-200c (350-400f) roasting/indirect heat with the lid down and vents open as applicable.
- Place a metal oven tray on the grill in the area of roasting heat, put the bread and butter pudding dish inside and sprinkle the top of the dish the a little extra sugar. Pour water from a freshly boiled kettle into the metal tray to create a bain marie and close the lid.
- Bake for 30 minutes or until the custard has set and the top has caramelised and has that satisfying *tink* when tapped with the back of a spoon.
- Remove the pudding dish from the BBQ and serve with pouring cream or perhaps ice cream. Enjoy!