A local twist to a classic dish
“A local twist to a classic dish” provided by truly ‘local’ Guernseyman and Second Chef of the Lobster and Grill Aaron Sarre.
Kindly Aaron is sharing one of his favourite hearty puddings for our Facebook fans! We thought you’d be delighted to try this one at home. Enjoy!
CARAMELISED ORANGE AND CRANBERRY BREAD & BUTTER PUDDING
(makes 12 hearty portions)
Add 2lt of Guernsey double cream to a mixing bowl along with 8 egg yolks & 2 egg whites, add 250g of caster sugar and the zest and juice from 3 medium oranges. Whisk until everything is combined.
For the bread. If using standard white bread remove the crusts as they can get quite chewy, alternatively try using brioche or Guernsey Gauche.
Dip bread in your pre made mixture and layer in a greaseproof tin, adding handfulls of cranberries and raisins. Between layers, for an extra zesty kick, you could even add dollops of marmalade. Once you have filled your tin add the rest of your mixture until the bread can’t hold any more, top with Demerara sugar and cook in a pre heated oven for 1hr 45 mins at 150 degrees.