A simple twist on the classic bread and butter pudding by Eric Lanlard, this delicious light and zesty dessert is the perfect way to add a French twist to any occasion. Serve with vanilla and orange blossom custard to make it a sophisticated yet straightforward dessert that the everyday baker can create a home.
Serves 8
Preparation time: 20 minutes
Cooking time: 15 minutes
Ingredients:
- 50g unsalted butter (plus extra for greasing)
- 24 Bonne Maman Madeleines
- 50g lemon and orange peel
- 2 tsp orange blossom extract
- 2 tsp vanilla bean paste
- 350ml whole milk
- 50ml double cream
- 2 free-range eggs
- 25g golden caster sugar
Method:
- Preheat the oven to 170C
- Grease a 1 litre baking dish with butter
- Create a single layer of Bonne Maman Madeleines and line the bottom of the dish. Melt 50g of butter, then using a pastry brush coat the Madeleines with it
- Sprinkle half of the lemon and orange peels over the top of the Madeleines, then cover with a second layer of Madeleines making sure to overlap them with the scallop shape facing up
- As before, coat each Madeleine with butter and sprinkle the rest of the lemon and orange peels over the Madeleines and then put to one side
To make the custard:
- Gently warm the milk and cream in a pan over a low heat, but don’t let it boil. In a medium size bowl, crack the eggs, add the sugar and lightly whisk until pale
- Add the warm milk and cream mixture, then stir well. Strain the custard into a bowl and fold in the vanilla bean paste and orange blossom extract
- Pour part of the custard over the prepared Madeleine layers. Leave to soak for 5 minutes, then pour over the rest and leave to stand for 20 minutes
- Place the dish into the oven and bake for 15 minutes, or until the custard has set and the top is golden
- Leave to cool for 10 minutes, then dust lightly with icing sugar before serving hot with the remaining custard.
