Name: Orange-and-pistachio bread pudding
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 10 to 12 servings
Cuisine: Desserts & Baking
Ingredients: Woolworths knotted rolls, halved 12,Woolworths Seville orange marmalade 340 g,free-range eggs, separated 6,sugar 150 g,vanilla paste 1 T,milk 2 cups,cream 3cups ,roasted and salted pistachios, shelled and roughly chopped 100 g,For the citrus custard: ,cream 1 cup,milk 1 cup,free-range egg yolks 6,sugar 150 g,oranges, zested (or 4 ClemenGolds) 2,vanilla extract 1 T

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Difficulty Easy

Prep Time 15 minutes

Cooking Time 40 minutes

Ingredients

1.2 litres cream
1 T vanilla paste (or the seeds of 1 vanilla pod)
12 large free-range egg yolks
110 g caster sugar, plus extra for sprinkling

Method

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1. Preheat the oven to 120°C. Heat the cream and vanilla in a saucepan until simmering, then remove from the heat.

2. Beat the egg yolks and caster sugar until pale. Slowly add the cooling cream to the egg yolk mixture while the mixer is running to prevent the eggs from scrambling.

3. Strain the mixture through a sieve, then divide between 8 ramekins and place in a roasting tray filled with water to come halfway up the sides of the ramekins.

4. Loosely cover the roasting tray with foil and bake for 40 minutes. Allow to cool in the tray, then cover with clingfilm and set in the fridge overnight.

5. Sprinkle with caster sugar just before serving and brûlée using a blowtorch until golden and set for the perfect crack.

Production: Hannah Lewry
Videography: Romy Wilson

This is a test recipe

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Ingredients

Method