CRAVING
Does it get more deliciously comforting than a bread and butter pudding? How about one layered up with tangy marmalade, a glossy orange glaze and smooth rich scoops of cinnamon ice cream. It’s classic pudding heaven. Turn over to try the recipe from London pub The Chelsea Pig (thechelseapig.co.uk) and follow our favourite eating-out trends using the #olivecraving hashtag on Instagram.
The Chelsea Pig’s marmalade bread and butter pudding with cinnamon ice cream
SERVES 4-6 | PREP 25 MINS PLUS OVERNIGHT FREEZING | COOK 30 MINS MORE EFFORT
CINNAMON ICE CREAM
330ml whole milk
90ml double cream
120g caster sugar
100g egg yolks (about 7 egg yolks)
1 tsp vanilla extract
½ tsp ground cinnamon
CUSTARD
110ml whole milk
110ml double cream
50g caster sugar
1 egg 20g egg yolks (about 1-2 egg yolks)
BREAD AND BUTTER PUDDING
30g unsalted butter, softened, plus extra melted for the dish
85g caster sugar, plus 1 tsp
6 brioche slices
80g finely shredded marmalade
500ml smooth orange juice
Start with the cinnamon ice cream. Put all the ingredients in a large pan over a medium heat. Stirring constantly and using a thermometer, heat for 6-8 mins or until 85C and slightly thickened – it should have a light custard consistency. Leave the mixture to cool before pouring into a small,
