Bbrowse and butter pudding: so easy, so comforting. For the most aspect I very like a conventional one particular, but throughout the festive year, I’m far more than happy to crack a couple procedures. The cranberries bring a welcome burst of color and a mouth watering tartness that cuts by means of all the things wealthy. And December is almost certainly the only time of 12 months that I’ll happily consume marzipan, so I’ve snuggled a couple of nuggets into the custard for pops of almondy chewiness.
Cranberry and marzipan bread-and-butter pudding
Prep 20 min
Prepare dinner 45 min
Serves 8
For the cranberry sauce
200g fresh new or frozen cranberries
65g caster sugar
Juice of ½ orange
For the pudding
500ml milk
200ml double product
3 big eggs
2 egg yolks
¼ tsp almond extract
70g caster sugar
The zest of 1 orange
10 thick slices brioche
75g marzipan, about chopped
A tiny handful of flaked almonds
Icing sugar, for dusting
Heat the oven to 180C (160C enthusiast)/350F/gas 4.
Place the cranberries, sugar and orange juice into a compact saucepan about a medium-superior warmth. Provide to a boil and prepare dinner right until the cranberries turn into comfortable and syrupy. Take away from the warmth and established apart.
In a significant jug, whisk with each other the milk, product, eggs, yolks, almond extract, sugar and zest.
Minimize the slices of brioche in fifty percent diagonally, to make triangles, and arrange them snugly into a baking dish. Scatter the chunks of marzipan more than, nestling some of them in involving slices. Pour the milk combination in excess of the bread and allow it sit for 15 minutes to soak.
Correct in advance of baking, scatter the flaked almonds around the leading and spoon about 50 percent of the cranberry sauce throughout the area of the pudding. Bake for 40-45 minutes, right until the custard is established with a slight wobble in the center. Depart to neat for 10 minutes before dusting with a little icing sugar. Serve warm with custard and the rest of the syrupy cranberry sauce.
