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Orange choc chip bread and butter pudding


Serves: 6
timePrep time: 25 mins
timeTotal time:
Orange choc chip bread and butter pudding
Recipe photograph by Dan Jones

Orange choc chip bread and butter pudding


Serves: 6
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
662Kcal
Fat
44gr
Saturates
26gr
Carbs
56gr
Sugars
36gr
Fibre
2gr
Protein
11gr
Salt
1gr

Kim Morphew

Kim Morphew

London-based food stylist and writer Kim Morphew has been contributing to Sainsbury's magazine since 2008. She is creator of the children's cookery book and baking range, The Kookey Chefs.

See more of Kim Morphew’s recipes
Kim Morphew

Kim Morphew

London-based food stylist and writer Kim Morphew has been contributing to Sainsbury's magazine since 2008. She is creator of the children's cookery book and baking range, The Kookey Chefs.

See more of Kim Morphew’s recipes

Ingredients

  • 2 oranges
  • 75g soft butter, plus extra for greasing
  • 8 thick slices white bread, crusts removed
  • 100g marmalade
  • 1 x 300ml carton double cream
  • 150ml milk
  • 3 large eggs
  • 75g caster sugar
  • 25g dark chocolate chips
  • 1 tbsp demerara sugar

Step by step

Get ahead
Prepare up to the end of step 2 up to a day ahead, cool, cover and chill.
  1. In a bowl, mix together the grated zest of 1 orange with the butter. Spread one side of each slice of bread with a thick layer of butter. Then spread 4 of the slices on the back with the marmalade. Sandwich the marmalade slices of bread together with the other slices to make sandwiches. Then cut each into 4 triangles. Arrange in a 1.5 litre ovenproof dish.
  2. Cut the ungrated orange in half; cut half into 8 thin slices; then cut these into quarters. Put into a heatproof bowl with 3 tablespoons water, cover with clingfilm and microwave (800W) on high for 2 minutes. Leave to cool. Squeeze the juice from the grated orange and the ungrated orange half into a jug. Whisk in the cream, milk, eggs and sugar. Pour over the pudding; set aside for 30 minutes.
  3. Preheat the oven to 180°C, fan 160°C, gas 4. Drain the liquid from the orange slices, and scatter them over the top of the pudding along with the chocolate chips. Sprinkle over the demerara sugar and bake for 30 minutes until golden and crispy.

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