Orange and Rosemary Sourdough and Butter Pudding
Preparation 20 mins, Cooking 45 mins
Serves 6-8
Nut-Free
Bread and butter pudding may be a nostalgic indulgence, but this version brings layers of both flavour and thoughtful ingredients. Using sourdough bread provides a subtle tang while supporting gut health through natural fermentation. The addition of dried apricots and candied orange peel introduces gentle sweetness and fibre, while rosemary lends a fragrant antioxidant-rich touch. Homemade custard made with free-range eggs, milk, and cream offers the addition of protein into the pud, perfect for those aiming to reduce ultra-processed foods without skipping dessert entirely.
Preparation Notes
plus 40 mins soaking
Ingredients
For the pudding:
- 1 orange
- 100g dried apricots, roughly chopped
- 100g butter or margarine, softened
- ½ tsp ground ginger
- ½ tsp ground cinnamon
- 10 slices stale sourdough bread
- 200g thick-cut marmalade
- 100g candied orange peel
- 2 tbsp demerara sugar
For the custard:
- 400ml milk
- 100ml double cream
- 4 medium free-range eggs
- 4 tbsp caster sugar
- 1 tbsp finely chopped fresh rosemary
- ½ tsp orange essence
- You will also need an ovenproof dish approximately 20cm x 25cm
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Method
- Zest and juice the orange. Place in separate bowls. Set aside.
- In a small bowl, place the apricots and cover with the orange juice and set aside to soak for 20 minutes.
- In a separate small bowl, mix the butter, ginger and cinnamon. Set aside.
- Spread both sides of the bread slices with the butter mixture, spread one side with marmalade. Cut the pieces in half and set aside.
- To make the custard: warm the milk in a small saucepan on a medium-low heat. Meanwhile, in a bowl or large jug, mix all of the custard ingredients and the reserved orange zest, until combined and the eggs are well beaten. When the milk is warm, slowly drizzle the paste into the pan, stirring constantly. Continue to heat and stir until the custard is thick. Remove from the heat and set aside.
- Lay a third of the bread slices in the bottom of the dish. Scatter a third of the candied orange peel and soaked apricots onto the bread. Pour on a third of the custard. Continue in this way with the rest of the ingredients. Top with any remaining fruit and custard. Set aside to allow the custard to soak into the bread for at least 20 minutes.
- Preheat your oven to 180°C / fan 160°C / gas 4.
- Once the custard has soaked into the bread, sprinkle the top with the demerara sugar and bake for 40 minutes until browning lightly.
- Remove from the oven and serve immediately. The pudding can be stored in the fridge for 2-3 days or frozen for up to 3 months.
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