Bread & Butter Pudding With Oranges, Cardamom & Saffron
The other day, for a family dinner, I made this dessert. I had posted about a similar pudding before but this one is slightly different. And it’s got oranges! That took this dish to another level. Both times I was inspired by the recipe of the two chefs, Tony Singh and Cyrus Todiwala from the show,The Incredible Spice Men. This has been adapted from the same.
16 slices bread (a day old)
90 grams butter, at room temperature+ a little extra to grease the baking pan
5 cups milk
1 cup caster sugar
2 oranges, use the juice from both, and a tablespoon of zest
4 cardamom pods, remove seeds and grind to powder
A pinch of saffron
A handful of raisins, wash and pat dry
Orange marmalade for the glaze
Whipped cream or vanilla ice cream to serve it with
Put the milk on the boil and let it thicken a bit. Keep about 2 tbs aside to soak the saffron strands.
Add the sugar and stir well.
Beat the eggs in a bowl and pour the hot milk over it whisking all the time.
Add the cardamom powder and the orange zest.
Leave to infuse as you prepare the bread slices.
Remove the brown edges and butter each slice. Cut diagonally in half.
Grease the baking pan and arrange the bread slices with the buttered side up.
Remove the peel of the orange (the one with the zest removed). Follow the natural curves with a sharp knife. Remove any remaining white parts and arrange the segments in the pan.
Scatter the raisins across the pan. Strain the egg/milk mixture and pour it over the bread slices.
Leave to soak for about an hour. In between, use the back of a spoon to gently push the bread downwards so that more of the egg/milk mix is absorbed.
With a teaspoon, add the saffron/milk mix right on top.
Pour the oranges juice all over the top as well.
The little bit of butter that remains can also be added in little dots across the baking pan.
Preheat the oven to 180 C . Place the baking pan on the tray. Pour hot water in the tray and bake for about 40 minutes till the top is golden.
Heat 3 tablespoons of marmalade with a teaspoon of water. Use a pastry brush and brush the glaze all across the golden surface.
I wanted it to brown a bit so I turned the knob to grill and ended up overdoing it.:(
But otherwise it was good and it did feel like a treat with the infusion of the orange zest and the spices. The bottom portion was creamier than the top. And getting the orange segments in bits and pieces was totally refreshing! This is one pudding I might be making again soon!