Fennel and ginger bread-and-butter puddings
- March 2012
- Serves 4
- Takes 25 minutes to make, 35 minutes to cook, plus 3½ hours infusing and soaking
Atul Kochhar gives the classic British pudding an Indian makeover with aniseed and sweet spices.
- 25.8g (15g saturated)
- 72.7g (39.2g sugars)
- 500g whole milk
- Piece of fennel bulb (30g), sliced
- 30g fresh ginger, sliced
- 25g unsalted butter, plus extra for greasing and dotting
- 300g brioche, in small slices
- 1 medium free-range egg and 2 egg yolks, beaten
- 80g granulated sugar, plus extra for sprinkling
- Heat the milk, fennel and ginger in a pan and bring almost to the boil. Remove from the heat and leave to infuse for 3 hours.
- Butter the brioche slices and lay in 4 lightly buttered 250ml ovenproof dishes. Whisk the beaten egg and yolks with the sugar in a bowl. Warm the milk to almost boiling again, then strain over the eggs, whisking (discard the fennel and ginger).
- Pour half the custard over the brioche and leave for 30 minutes to allow the custard to be absorbed.
- Preheat the oven to 160°C/fan140°C/gas 3. Pour over the remaining custard and sprinkle with a little more granulated sugar. Bake for 25 minutes, then rest for 5 minutes before serving.
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