Treacle-Orange Bread and Butter Puddings with Stem Ginger

Ingredients

• thick sliced bread6 slices
• butter, softened35 g
• eggs2
• milk300 ml
• double cream100 ml
• treacle2 tbsp
• orange zest1 tsp
• stem ginger, finely chopped2 tbsp
• caster sugar1 tbsp

Method

1. 1Heat the oven to 190°C and lightly grease 4 ramekins.
2. 2Butter the bread, cut it into triangles, and tuck the pieces into the ramekins with the ginger scattered between layers.
3. 3Whisk the eggs, milk, cream, treacle, orange zest, and sugar until smooth.
4. 4Pour the custard evenly over the bread and press down gently so it begins to soak in.
5. 5Leave for 5 minutes, then bake for 20 minutes until puffed and just set in the middle.
6. 6Cool for a few minutes before serving, while the centers are still soft and silky.

Tips

• If the bread is very dry, soak it for an extra minute before baking for a more custardy result.
• A little extra orange zest on top makes the treacle flavor taste lighter.
• Serve with plain yogurt or softly whipped cream for a balanced finish.

Nutrition