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Paddington Pudding by Sharon Campbell

Ingredients

6 slices of Loaf brioche or hot cross buns (1cm thick)

50g softened butter

2 rounded tablespoons of orange marmalade

260ml whole milk

60ml cream

3 large eggs

75g caster sugar

1-2 tablespoons Cointreau (optional)

grated zest of 1 large orange

100g dark chocolate - roughly chopped


Description

This delicious dessert from Sharon Campbell won the Use Your Loaf competition at the 2011 Auckland Food Show.

Method

Preheat oven to 180g degrees and grease a 16cm x 20cm baking dish.

Generously butter the slices of brioche on one side, then spread the marmalade on three slices on top, buttered side down, making three marmalade sandwiches. Spread butter on the top slice of each sandwich and cut each one into quarters to make triangles or squares.

Arrange the sandwiches butter side up, overlapping each other in the baking dish and standing almost uprights. Scatter the roughly chopped chocolate over the bread, ensuring some is poked well between the marmalade sandwiches and then sprinkle over the orange zest. Whisk the milk, cream, eggs, sugar and Cointreau together and pour this evenly over the bread making all the bread is soaked.

Bake for 30-35 minutes until it is puffy and golden and the top is crunchy.

Serve the pudding straight from the oven while it's still puffy.