Fennel and ginger bread-and-butter puddings

Fennel and ginger bread-and-butter puddings
  • Serves icon Serves 4
  • Time icon 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.

Nutrition: per serving

Calories
572kcals
Fat
25.8g (15g saturated)
Protein
14.1g
Carbohydrates
72.7g (39.2g sugars)
Fibre
1.7g
Salt
0.8g
Calories
572kcals
Fat
25.8g (15g saturated)
Protein
14.1g
Carbohydrates
72.7g (39.2g sugars)
Fibre
1.7g
Salt
0.8g

Ingredients

  • 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

Method

  1. 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.
  2. 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).
  3. Pour half the custard over the brioche and leave for 30 minutes to allow the custard to be absorbed.
  4. 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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