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Summer berry bread and marmalade butter pudding
Nothing sings summer better than the purple and reds of fresh berries as they come into season and are at their best. The recipe below makes a wonderful light bread and butter pudding enriched with marmalade for an orange tang. The berries burst in your mouth with a delicious sweetness that complements the beautiful creamy custard.
- 50g butter or good quality spreadable butter
- 200g Marmalade – good quality with rind
- 12 slices of good-quality bread, ideally an oven baked fresh kind rather than a plastic wrapped one
- 250g of mixed summer fruit e.g. blueberries, strawberries, raspberries (larger ones quartered or halved)
- 650ml double cream
- 350ml milk
- 6 large free range eggs
- 100g caster sugar
- 2 tsp vanilla extract
- 2 tbsp brown (demerara) sugar
- Softly whipped cream, to serve
- Preheat the oven to 170°C. Grease the bottom and sides of an oval or square 2 or 3 litre oven proof dish.
- Butter the bread slices on one side and spread marmalade on the other (it is a bit of a sticky job but will result in a fabulous flavour). Cut the slices in half to make triangles and then arrange a single layer of bread in the buttered dish, butter side up, marmalade down with the triangle corners sticking up.
- Scatter the berries all over the bread.
- Place the cream and milk in a saucepan and bring to just under the boil.
- While it’s heating up, in a separate bowl whisk the eggs, caster sugar and vanilla extract, then pour the hot milk and cream into the eggs and whisk to combine.
- Pour the custard over the bread and leave to soak for 10 minutes (you may not need all of the liquid).
- Sprinkle the brown sugar over the top, place in the oven and cook for 1 hour. The top should be golden and the centre should be just set.
- Serve with softly whipped cream.
Gooey chocolate pots
These lovely little pots can be placed into the oven roughly 16 – 18 minutes before the time is up on the bread and butter pudding. This way both deserts will be ready at the same time.
Ingredients to make 6 ramekins:
- 180g plain chocolate (not the expensive kind just some bourneville or supermarket own)
- 180g butter
- 200g golden caster sugar
- 1 teaspoon vanilla extract
- 3 eggs
- 100g plain flour
- 6 whole fresh raspberries
- Melt the chocolate and butter gently on the hob. While that melts grease the ramekins well.
- Whisk together the sugar, eggs and vanilla in a jug
- Once the chocolate and butter has melted allow it cool slightly then mix in the egg and sugar mixture into the pan
- Next add the flour to the pan and blend to a smooth paste
- Pour some mixture into each ramekin so they are half full and then divide any remaining mixture equally between the pots.
- Cook in the oven for 16 – 18 mins at 170° for a gooey chocolate brownie pudding
- Top with a raspberry to finish the dish off to perfection
A Rangemaster fanned oven is so versatile it can master any culinary task with ease. It is fantastic for batch baking as the oven is the same temperature throughout the cavity. It is also quick to heat up, so in the summer you are not adding any unnecessary heat in to the kitchen.