Geoffrey Smeddle updates this British favourite using leftover brioche and a zesty custard. Kids will adore this simple dessert and, as it's a simple recipe originally created for the Sunday Herald, they'll volunteer to help you make it again and again.
Geoffrey Smeddle, proprietor and chef of The Peat Inn in Fife, started his career working for Herbert Berger at The Café Royal and for Christopher Galvin in London. He then sealed his reputation as one of Scotland’s top chefs by opening Terence Conran's Etain, in Glasgow.
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Preheat the oven to 180°C/gas mark 4
To begin, grease a large baking dish with the butter
30g of butter, for greasing
Pour the milk into a large pan and heat until almost simmering - keep stirring to ensure the milk does not burn. Add the white chocolate, orange zest and vanilla. Continue to gently heat and stir
500ml of milk
1 orange, zested
1 dash of vanilla extract, or essence
50g of white chocolate, broken into pieces
Meanwhile, whisk together the caster sugar and eggs in a large bowl until combined. Once the milk has started to simmer, pour 1/3 of the milk into the sugar and eggs and mix well
50g of caster sugar
Pour the milk, egg and sugar mixture into the pan with the hot milk. Continue to cook on a low heat, stirring continuously until a thin custard forms. Remove from the heat and continue to stir for 2 minutes
Arrange a layer of sliced brioche along the bottom of the greased baking dish, scatter over a handful of raisins. Repeat the process to make more layers and use up the remaining brioche and raisins
150g of raisins
1 brioche loaf, sliced
Carefully pour the custard onto the brioche so it soaks through and covers the bread. Leave to soak for 15 minutes
Place the brioche and butter pudding in the oven and cook for 40 minutes until the surface is golden brown and the custard is just cooked and has started to set
Remove the dish from the oven and divide into bowls
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