Chef's Recipes

Dundee Marmalade Brioche & Butter Pudding

Rich Vanilla Seed Ice Cream, More Whisky Custard

Serves 2-4 people

Ingredients                                               

• 4 x slices Brioche
• 225ml Full Milk 
• 225ml Double Cream
• Pinch Salt
• 1 x Vanilla Pod
• 20g Butter
• 3 x large Eggs - beaten
• 125g Sugar
• 100g Sultanas
• 60g Dundee Marmalade 
• 125ml Full Milk
• 125ml Double Cream
• 3 x Egg yolks
• 1 x tsp Vanilla extract 
• 30g Golden Caster Sugar
• 30ml Malt Whisky of choice
• 4 x portions Vanilla seed ice cream
• 20g Additional butter softened
• 20g Additional demerara sugar

Method

• In hot tea infused water, soak sultanas for 15 minutes.
• Slice the brioche, butter and spread marmalade over each slice.
• Now, bring the cream, milk, vanilla and sugar to the boil, cool slightly, then slowly add to eggs
• Place brioche slices in desired moulds, or in a tray. You can add more slices if you desire. If you do, remember to increase the amount of custard you make. 
• At this stage, pour warm pudding custard over the bread, soak for around 10 minutes, then bake over a water bath in a preheated oven at 150°C for around 20 mins, or 40 mins if large tray. Should be wobbly in the centre at the time of taking out of the oven. 
• Whilst the pudding is cooking, you can proceed to make the pouring custard. 
• Heat, but do not boil, the cream, milk and vanilla in a saucepan. At simmering point, time for 5 minutes, then take off heat. During this time, combine the egg yolks and sugar lightly. Then add slightly cooled cream mix to the eggs, little by little, do not whisk. 
• Return to the heat, using same saucepan and cook out over low heat till ribbon stage, or it covers the back of a spoon.
• Add whisky and stir, pass the custard through a sieve into a bowl over ice water, chill until use.
• If a warm custard is required, keep the mix in a warm area covered with cling film until ready to use. 
• When pudding is cooked, serve at once with custard and generous scoops of vanilla ice cream.

Enjoy!