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Orange Chocolate Chip Bread & Butter Pudding
September 2021
Reading time 3 Minutes

This is based on a favourite steamed pudding – orange chocolate chip – which my mother made us as children

This bread and butter version uses the same flavourings but helps if you’ve got some leftover bread to use up.
Preparation Time
10 Minutes
Cooking Time
25 minutes
  • 3 medium egg yolks
  • 50g caster sugar
  • 1 orange, zest and juice
  • 300ml single cream
  • 50ml milk
  • 300g soft white sliced farmhouse bread, buttered
  • 100g (70% cocoa solids) dark chocolate, cut into chunks
  • Custard, to serve
  1. Preheat the oven to 150C fan/170C/gas 3. Whisk the egg yolks with the caster sugar and orange zest, then slowly whisk in the single cream, milk and orange juice. Set aside.
  2. Cut the buttered bread into quarters and arrange one layer in a buttered 20cm x 26cm roasting tin. Spoon over enough orange custard to coat, squashing down the bread well with a spoon, then scatter over a layer of chocolate chunks.
  3. Repeat, layering up the bread, chocolate chunks and custard until you’ve used up all the bread. Pour the remaining custard over the top, add a final layer of chocolate chunks, and gently squash everything down again.
  4. Transfer the pudding to the oven and bake for 25–30 minutes, until crisp and golden brown on top, but still soft within.
  5. Serve hot, with custard on the side if you wish.

FOR GLUTEN-FREE: use gluten-free sliced bread.

Extracted from The Sweet Roasting Tin (One Tin Cakes, Cookies & Bakes) by Rukmini Iyer (Square Peg) 2 September 2021, £18.99 HB Photography by David Loftus

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