Marmalade Bread and Butter Pudding

Leftover bread… Over-catered for your BBQ party and got loads of brioche buns or finger rolls left over?  In fact this pudding can be made with any type of bread, seeded loaf, croissant, pain au chocolat or hot cross bun. Or if you’ve an end bit of a loaf that’s been sitting in your bread bin for a few days, and you’re firing up your BBQ, the pudding can be made well in advance and left in the fridge prior to cooking as the egg custard will soak into the bread.

Marmalade Bread and Butter Pudding

  • Prep Time20 min
  • Cook Time50 min
  • Total Time1 hr 10 min
  • Yield4 Servings

Ingredients

  • 6 slices of bread, or a mixture of rolls and buns.
  • Enough soft butter for spreading on the bread
  • Orange Marmalade (about four tablespoons)
  • 200ml milk
  • 60ml double cream
  • 3 large eggs
  • 75g sugar
  • Few drops of vanilla extract or paste
  • Grated zest of 1 orange
  • 1 tablespoon demerara sugar
  • 25g candied peel

Method

1

First generously butter the bread and make up marmalade sandwiches or rolls and cut into quarters to make little triangles or squares.

2

In a buttered heatproof dish (I used a terracotta dish 20cm diameter and 5cm deep) arrange the sandwiches standing upright and overlapping each other.

3

Whisk up the milk, cream, eggs and sugar together (a hand whisk is fine) and pour this all over the bread.

4

Scatter the tops with grated orange zest, demerara sugar and candied peel and leave to soak in for about 20 minutes (or longer) before putting in your BBQ.

5

I cooked it in the Kamado Joe Junior, using the deflector plate (indirect on a kettle) and put the dish on the top grill for 50 minutes at a temperature of 150C until the custard is cooked and it is all puffy and golden and the top crust is crunchy.

6

Serve while still warm with crème fraiche, cream, custard or ice cream.

If you have some orange liqueur in your cupboard, zing up the custard with a few drops of that before pouring over the bread!   Also great with dark chocolate pieces added into the pudding!

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Marmalade Bread & Butter Pudding

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Rhubarb Skillet Pan Cake

Most of you know Sue Stoneman for making bread and cakes on her BBQ and with summer comes the abundance of local fruit.  To make the most of the residual heat in your BBQ, why not stick a pudding to cook on it while you are tucking into your meat.  Here’s her recipe for a ‘skillet pan cake’ which would work well with any fruit such as nectarines, peaches, plums, apples or pears.  Sue’s used rhubarb as it’s in season. For this recipe Sue used a 30cm diameter skillet pan

Rhubarb Skillet Pan Cake

  • Prep Time30 min
  • Cook Time1 hr
  • Total Time1 hr 30 min
  • Yield4 Servings

Ingredients

  • 500g rhubarb, washed and cut into chunks
  • Zest & juice of one large orange
  • 2 tbsp light soft brown sugar
  • 2 tbsp honey
  • 30g unsalted butter

For the cake topping:

  • 175g SR Flour
  • 1 tsp baking powder
  • 175g caster sugar
  • 175g unsalted butter (room temperature)
  • 3 eggs

Method

1

Place the rhubarb and all the other ingredients into the skillet pan and place over indirect heat on your BBQ and poach gently for about 30 minutes or until the rhubarb is just soft.

2

While the rhubarb is cooking, it’s time to make the topping.

3

In a bowl place all the ingredients together and using an electric mixer, beat for 3 minutes so the mixture is light and fluffy.

4

Take the skillet pan off the heat and carefully put the cake mixture on top of the poached rhubarb in small spoonfuls to begin with.  Be careful that the liquid doesn’t spill over.  It will soak into the cake mixture during cooking.  Continue spooning over the mixture until the fruit is covered.

5

Cook for about an hour.  Test it with a skewer – if it comes out clean, it’s done.

6

Serve straight to the table and use a big spoon to dish it up.  Serve with cream or ice cream

I cooked this in my Kamado Joe using indirect heat.  I have the grills on the top setting and had the temperature at about 150C.  When baking in the KJ, I upturn an old baking tin and sit the skillet pan on top of this to give the pan a bit of height from the heat of the grill so that the base doesn’t over cook.

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Rhubarb Skillet Pan Cake

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Lennox Hastie Rhubarb Vanilla Marshmallows

Lennox Hastie Rhubarb Vanilla Marshmallows

  • Prep Time30 min
  • Cook Time10 min
  • Total Time40 min
  • Yield24 Marshmallows

Ingredients

  • ½ vanilla pod
  • 200 g (7 oz) rhubarb stalks, roughly chopped
  • 500 g (1 lb 2 oz) caster (superfine) sugar
  • 7 sheets gold gelatine
  • 125 ml (4 fl oz/½ cup) filtered water
  • 4 large egg whites
  • pinch of salt
  • 3 tablespoons icing (confectioners’) sugar
  • 2 tablespoons cornflour (cornstarch)
  • For the sherbet mixture
  • 100 g (3½ oz) icing (confectioners’) sugar
  • 1 teaspoon citric acid
  • 1 teaspoon baking powder

Method

1

NOTE -  The marshmallow mixture needs time to firm, so begin this recipe at least 8 hours ahead of time.

Split the vanilla pod, scrape the seeds and place the pod and the seeds in a small saucepan with the rhubarb and 100 g (31/2 oz) of the caster sugar. Cover with a lid and cook over a low heat, stirring occasionally until the rhubarb is really soft. Blend to a smooth purée and pass through a fine mesh sieve.

2

Soak the gelatine in a bowl of cold filtered water for 5 minutes until soft.

3

Pour half of the rhubarb purée into a clean saucepan and bring to the boil. Remove the pan from the heat, drain the softened gelatine leaves and add to the pan. Stir until dissolved, then stir in the remaining rhubarb purée.

4

Place the filtered water and the remaining caster sugar in a saucepan and heat to 120°C (250°F).

5

Remove the pan from the heat, wait 1 minute and then add the rhubarb purée.

6

Whisk the egg whites with a pinch of salt until firm peaks form.

7

Mix together the icing sugar and the cornflour. Use this mixture to dust a baking tray lined with baking paper.

8

Spread the marshmallow mixture to a thickness of 3 cm (1¼ in) onto the baking tray and then sprinkle the icing sugar and cornflour mixture over the top (reserving a little). Place in the refrigerator to firm for at least 8 hours or overnight.

9

Add the rhubarb syrup mixture to the egg whites a little at a time, whisking continuously until all of the fruit is incorporated and the mixture is thick enough to hold its shape.

10

Combine the ingredients for the sherbet mixture. Dust a cook’s knife with the remaining icing sugar/cornstarch mixture and cut the marshmallows into cubes. Roll the cubes in the sherbet mixture, and toast over a fire.

Recipe kindly supplied by Lennox Hastie from Finding Fire: Cooking at its most elemental (Hardie and Grant £30)

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Rhubarb Vanilla Marshmallows

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