Bread and butter pudding with clementine and honey compote
- December 2017
- Serves 4
- 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.
- 29.6g (15.9g saturated)
- 54.8g (24.3g sugars)
- 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)
- 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.
- 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.
- 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.
- 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.
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