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Atul Kochhar's fennel bread and butter pudding

Atul Kochhar's fennel bread and butter pudding

Bread & butter pudding with ginger custard. Recipe courtesy of celebrity chef Atul Kochhar, for British Egg Week 2011.

Serves

8

Prep: 

20 mins

Cook: 

30 mins

Average: 3.7 (6 votes)

Ingredients

  • For the Fennel Bread and Butter Pudding:
  • 600ml whole milk
  • 3 tbsp fennel seeds
  • 3 large British Lion eggs
  • 100g granulated sugar + 3tbsp for sprinkling
  • 220g brioche loaf, sliced
  • 50g soft unsalted butter
  • For the Ginger Custard:
  • 200ml whole milk
  • 200ml double cream
  • 30g root ginger, peeled and chopped
  • 1 vanilla pod, seeds scraped
  • 4 large British Lion egg yolks
  • 75g granulated sugar

Method

  1. For the pudding, place the milk and fennel seeds in a pan, bring to the boil, then set aside and leave to infuse for up to 3 hours. For the custard, place the milk, cream, ginger and vanilla in a pan and bring to the boil, then leave to infuse in the same way.
  2. Finish the pudding: beat the whole eggs and 100g sugar together then strain over the fennel-flavoured milk. Beat well until the sugar dissolves.
  3. Butter a 1.5l (3pt) rectangular ovenproof dish. Spread the butter over the brioche then arrange in a couple of overlapping layers. Pour the fennel custard over the brioche pushing it down with a spoon until it is submerged. Leave to soak for 30 mins.
  4. Preheat the oven to 180 C / Fan 160 C / Gas 4. Put a kettle of water on to boil. Place the dish in a roasting tin and pour boiling water from the kettle to come half way up the outside of the dish. Sprinkle the top with the extra sugar. Bake for 25-30 mins or until just set and slightly risen.
  5. Meanwhile finish the ginger custard: beat the egg yolks with the sugar; strain over the ginger milk then return to the rinsed out pan. Cook over a gentle heat, stirring until the mixture is thick enough to coat the back of a spoon. Do not boil. Pour into a jug and cool.
  6. Once cooked, pop the pudding under a hot grill and cook for a couple of minutes until the sugary top has carmelised. Serve warm in squares with the ginger custard spooned around. 

*Plus infusing time