Dessert

Bread and butter pudding with figs and orange zest

Name: Fig and orange bread & butter pudding
Yield: 6
Ingredients: 20g unsalted butter; 3 eggs, at room temperature 300ml thickened cream; 250ml milk; 55g caster sugar; Finely grated zest of 2 oranges; 400g day-old loaf challah bread with sesame seeds, thickly sliced; 250g soft and juicy dried figs, halved horizontally through the centre; 20.00 ml demerara sugar; Vanilla ice cream, to serve

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P81 Chullah pudding with figs and orange zest

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by delicious. team

delicious. team

Jun 16, 2023

“This pudding is a great use for day-old challah, but you could also use brioche. Don’t skip the final grating of fresh orange zest at the end – it goes beautifully with the sesame seeds on top of the challah.” – Louisa Allan and Shuki Rosenboim. Recipe by Louisa Allan and Shuki Rosenboim.

20g unsalted butter
3 eggs, at room temperature 300ml thickened cream
1 cup (250ml) milk
1/4 cup (55g) caster sugar
Finely grated zest of 2 oranges
400g day-old loaf challah bread with sesame seeds, thickly sliced
250g soft and juicy dried figs, halved horizontally through the centre
1 tbs demerara sugar
Vanilla ice cream, to serve

Method

1.

Preheat oven to 180°C/160°C fan-forced. Grease a 2L-capacity baking dish with the butter. Whisk eggs, cream, milk, caster sugar and half the zest in a large jug. Arrange challah in the prepared dish, with sesame seeds facing up. Place figs in between the slices of challah and pour egg mixture over. Stand for 15 minutes.
2.

Sprinkle demerara sugar over the top and bake for 40 minutes or until custard is set all the way through (check the centre with a skewer). Sprinkle with the remaining zest and stand for 10 minutes. Serve with ice cream.

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