Marmalade Bread & Butter Pudding
Ingredients:
1 loaf of brioche
120g Shirgar salted butter, softened
10 tbsps. good quality marmalade
500ml milk
600ml double cream
6 large eggs
120g soft brown sugar
Zest of 2 oranges
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Method:
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Preheat the oven to 160 C/140 C fan.
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Slice the brioche thickly, usually 12-14 slices (I like to leave mine for an hour or two to become slightly drier). Butter both sides of each slice, spread half the slices generously with marmalade, and then top with another slice to form marmalade sandwiches. Cut the sandwiches into triangles, then arrange nicely in a baking dish, dotting around extra marmalade.
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Mix the milk, cream, eggs, sugar and orange zest well, then pour over the brioche, leave to soak for approx. 30mins.
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Bake for approx. an hour, it should look quite puffy and start to colour on top. Whilst still hot from the oven, sprinkle with icing sugar.
Boozy Berry Pavlova
Serves 6-8
For the pavlova:
4 egg whites
225g caster sugar
For the Filling:
500g fresh or frozen mixed fruit
3-4 tbsp amaretto or sherry
300ml carton of double cream
For the pavlovas:
1.Preheat the oven to 100 C.
2. Whip the egg white in a bowl until they are light and fluffy, start adding the caster sugar 1 tsp at a time until all the sugar is incorporated, the egg white should hold stiff peaks and appear glossy.
3. Either pipe or spoon the egg whites onto a lined baking sheet, this recipe will either give you one large pavlova or 6-8 individual pavlovas. Use a spoon to make a large indent in the middle of the pavlova.
4. Bake in the oven for around one hour, then turn off the heat and open the oven door slightly and allow to cool completely whilst still in the oven.
For the Filling:
1 Soak the fruit in the alcohol whilst the pavlova bakes, but drain before adding to the pavlova.
2. Whip the double cream until it forms soft peaks and holds its shape. Spoon the cream onto the pavlova and add the drained fruit.