Bread and butter pudding with clementine and honey compote

Bread and butter pudding with clementine and honey compote

This classic British pud is a great way of using up stale bread. You’ll love the sweet and citrusy flavours of our seasonal version – best served with cream or natural yoghurt.

Bread and butter pudding with clementine and honey compote

Prefer the classic version? We’ve got that too.

  • Serves icon Serves 4
  • Time icon Hands-on time 30 min, oven time 40-45 min, plus chilling

This classic British pud is a great way of using up stale bread. You’ll love the sweet and citrusy flavours of our seasonal version – best served with cream or natural yoghurt.

Prefer the classic version? We’ve got that too.

Nutrition: per serving

Calories
568kcals
Fat
29.6g (15.9g saturated)
Protein
19.5g
Carbohydrates
54.8g (24.3g sugars)
Fibre
2.5g
Salt
1.5g

Ingredients

  • Finely grated zest of 3 clementines and peeled segments of 6 clementines
  • 2 tbsp clear honey
  • 8 slices of leftover bread
  • 70g softened butter
  • 5 medium free-range eggs
  • 550ml semi-skimmed milk
  • 100ml single cream
  • Pinch of grated nutmeg
  • 2 tbsp honey
  • Natural yogurt or cream (to serve)
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Method

  1. For the compote, put the finely grated zest of 3 clementines and peeled segments of 6 clementines in a small pan with a splash of water and the honey over a medium-high heat. Bring to the boil, crushing the clementine segments with a wooden spoon to release the juice. Turn down the heat and simmer for 10 minutes or until the segments have broken up, then whizz three quarters in a food processor. Return to the pan with the remaining mix.
  2. Heat the oven to 170°C/150° C fan/gas 3½. Spread the bread slices withthe butter. Cut each slice into 4 triangles. Arrange half the triangles in a 2 litre ovenproof dish and spoon over half the compote.
  3. Top with the remaining bread. Mix 3 medium free-range eggs and 2 yolks with the semi-skimmed milk and single cream in a jug with a pinch of grated nutmeg and the honey. Pour the egg mixture over the bread, cover and chill in the fridge for about an hour.
  4. Drizzle a little honey on top, then bake for 40-45 minutes until golden and set. Serve with the remaining clementine compote and natural yogurt or cream.

Nutrition

Nutrition: per serving
Calories
568kcals
Fat
29.6g (15.9g saturated)
Protein
19.5g
Carbohydrates
54.8g (24.3g sugars)
Fibre
2.5g
Salt
1.5g

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