Brioche Bread and Butter Pudding

proprietor : Roger Stevens : Lasswade Country House, Llanwrtyd Wells (100x125)Rare Recipe from Lasswade Country House, Llanwrtyd Wells

Roger Stevens, the chef/proprietor of Lasswade, used to be the head chef at the Waldorf Hotel in London. He is widely known for his enthusiastic use of locally sourced and wild produce from farmers’ markets. The style of cooking at Lasswade is Modern British with a hint of Mediterranean.

Brioche Bread and Butter Pudding (serves 4)

recipe : Brioche Bread and Butter Pudding : Lasswade Country House, Llanwrtyd Wells (300x250)

Ingredients

Method

  1. Search out brioche rolls from your supermarket (if you can find ones with chocolate in, even better).
  2. Slice these and place in a buttered oven proof dish.
  3. Whisk the eggs and sugar.
  4. Add the cream and milk.
  5. Finely grate the zest of the orange over brioche.
  6. Gently pour over the eggs, cream and milk.
  7. Place dish in a roasting tray with water around.
  8. Slowly bake in a cool oven until pudding slightly starts to rise in the centre.
  9. Remove from oven, allow to cool and serve warm.
  10. The centre should be soft and creamy.