Recipes, re-invented from cooking shows
Orange and Raisin Bread and Butter Pudding
Prep. Time:
Baking Time:
Total Time:
1 hour 5 mins
45 mins
2 hours
Serves:
6 servings
Tom W created this dish for Great British Bake Off ™ Series 17. Orange zest infused straight into the custard gives this classic, buttery pudding a bright, fragrant lift, with raisins tucked between crisp golden layers. This Fix-It version answers the judges' notes by trimming the additions to orang...
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Ingredients
FOR THE ORANGE CUSTARD: 1 1/4 cups (300 ml) whole milk 1/2 cup (120 ml) heavy cream Finely grated zest of 1 orange 3 large eggs 1/3 cup (65 g) caster sugar (superfine sugar) 1 tsp (5 ml) vanilla extract A pinch of salt
FOR THE BREAD: 4 tbsp (55 g) unsalted butter, softened, plus extra for the dish 8 slices (about 10 1/2 oz / 300 g) day-old white sandwich bread, crusts on 1/3 cup (50 g) raisins
TO FINISH: 1 tbsp (15 g) demerara sugar 1/4 tsp ground cinnamon Hot water, for the water bath
EQUIPMENT: 8 x 8-inch (20 x 20 cm) or 2-quart (2-liter) ovenproof baking dish, about 2 inches (5 cm) deep Roasting pan large enough to hold the baking dish Medium saucepan Fine grater (Microplane) Mixing bowl and whisk Pastry brush or butter knife Instant-read thermometer
Method
STEP 1: INFUSE THE CUSTARD
Warm the milk and cream in the saucepan until small bubbles appear at the edge, without boiling. Remove from the heat, stir in the orange zest, cover and leave to infuse for 15 minutes. In the mixing bowl, whisk the eggs, caster sugar, vanilla extract and salt until smooth, then slowly whisk in the warm infused milk.
STEP 2: BUTTER THE BREAD
Butter the baking dish. Spread one side of each slice of bread with the softened butter and cut each slice into two triangles.
STEP 3: LAYER THE PUDDING
Arrange half the triangles in the dish, buttered side up and overlapping. Scatter over most of the raisins. Layer the remaining bread on top in neat, slightly upright rows, then tuck the rest of the raisins partly between the slices so they don't scorch. Use all 8 slices: a well-filled dish is what lets the custard set rather than pool.
STEP 4: SOAK THE BREAD
Pour the custard slowly over the bread, pressing the slices down gently so every piece is moistened. Leave to soak for 30 minutes at room temperature, pressing down once more halfway through. Meanwhile, heat the oven to 325°F (160°C), or 300°F (150°C) fan.
STEP 5: FINISH THE TOP
Mix the demerara sugar with the ground cinnamon and sprinkle it evenly over the top, so the cinnamon stays a light note on the crust rather than running through the custard.
STEP 6: BAKE IN A WATER BATH
Set the dish in the roasting pan, place it on the oven rack and pour in hot water to come halfway up the sides of the dish. Bake for 40–45 minutes, until the top is crisp and golden and the custard is set with only a slight wobble at the very center. A knife pushed in near the center should come out wet but not runny, and the thermometer should read 170°F (77°C). Don't take it out early.
STEP 7: REST AND SERVE
Lift the dish out of the water bath and rest for 10 minutes; the center firms a little more as it stands. Serve warm.
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Instructions
FOR THE ORANGE CUSTARD:
1 1/4 cups (300 ml) whole milk
1/2 cup (120 ml) heavy cream
Finely grated zest of 1 orange
3 large eggs
1/3 cup (65 g) caster sugar (/interesting-ingredients/caster-sugar)(superfine sugar)
1 tsp (5 ml) vanilla extract
A pinch of salt
FOR THE BREAD:
4 tbsp (55 g) unsalted butter, softened, plus extra for the dish
8 slices (about 10 1/2 oz / 300 g) day-old white sandwich bread, crusts on
1/3 cup (50 g) raisins
TO FINISH:
1 tbsp (15 g) demerara sugar
(/interesting-ingredients/demerara-sugar)1/4 tsp ground cinnamon
Hot water, for the water bath
EQUIPMENT:
8 x 8-inch (20 x 20 cm) or 2-quart (2-liter) ovenproof baking dish, about 2 inches (5 cm) deep
Roasting pan large enough to hold the baking dish
Medium saucepan
Fine grater (Microplane)
Mixing bowl and whisk
Pastry brush or butter knife
Instant-read thermometer
Heading 5
Ingredients
STEP 1: INFUSE THE CUSTARD
Warm the milk and cream in the saucepan until small bubbles appear at the edge, without boiling. Remove from the heat, stir in the orange zest, cover and leave to infuse for 15 minutes. In the mixing bowl, whisk the eggs, caster sugar, vanilla extract and salt until smooth, then slowly whisk in the warm infused milk.
STEP 2: BUTTER THE BREAD
Butter the baking dish. Spread one side of each slice of bread with the softened butter and cut each slice into two triangles.
STEP 3: LAYER THE PUDDING
Arrange half the triangles in the dish, buttered side up and overlapping. Scatter over most of the raisins. Layer the remaining bread on top in neat, slightly upright rows, then tuck the rest of the raisins partly between the slices so they don't scorch. Use all 8 slices: a well-filled dish is what lets the custard set rather than pool.
STEP 4: SOAK THE BREAD
Pour the custard slowly over the bread, pressing the slices down gently so every piece is moistened. Leave to soak for 30 minutes at room temperature, pressing down once more halfway through. Meanwhile, heat the oven to 325°F (160°C), or 300°F (150°C) fan.
STEP 5: FINISH THE TOP
Mix the demerara sugar with the ground cinnamon and sprinkle it evenly over the top, so the cinnamon stays a light note on the crust rather than running through the custard.
STEP 6: BAKE IN A WATER BATH
Set the dish in the roasting pan, place it on the oven rack and pour in hot water to come halfway up the sides of the dish. Bake for 40–45 minutes, until the top is crisp and golden and the custard is set with only a slight wobble at the very center. A knife pushed in near the center should come out wet but not runny, and the thermometer should read 170°F (77°C). Don't take it out early.
STEP 7: REST AND SERVE
Lift the dish out of the water bath and rest for 10 minutes; the center firms a little more as it stands. Serve warm.
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