Fennel Bread and Butter Pudding by Atul Kochhar

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Information

Preparation: 20* mins
Cooking: 30 mins
Serves: 8

Ingredients

    For the Fennel Bread and Butter Pudding:

    • 600ml whole milk
    • 3 tbsp fennel seeds
    • 3 large British Lion eggs
    • 100g granulated sugar + 3tbsp for sprinkling
    • 220g brioche loaf, sliced
    • 50g soft unsalted butter

    For the Ginger Custard:

    • 200ml whole milk
    • 200ml double cream
    • 30g root ginger, peeled and chopped
    • 1 vanilla pod, seeds scraped
    • 4 large British Lion egg yolks
    • 75g granulated sugar

Method

    1. For the pudding, place the milk and fennel seeds in a pan, bring to the boil, then set aside and leave to infuse for up to 3 hours. For the custard, place the milk, cream, ginger and vanilla in a pan and bring to the boil, then leave to infuse in the same way.
    2. Finish the pudding: beat the whole eggs and 100g sugar together then strain over the fennel-flavoured milk. Beat well until the sugar dissolves.
    3. Butter a 1.5l (3pt) rectangular ovenproof dish. Spread the butter over the brioche then arrange in a couple of overlapping layers. Pour the fennel custard over the brioche pushing it down with a spoon until it is submerged. Leave to soak for 30 mins.
    4. Preheat the oven to 180 C / Fan 160 C / Gas 4. Put a kettle of water on to boil. Place the dish in a roasting tin and pour boiling water from the kettle to come half way up the outside of the dish. Sprinkle the top with the extra sugar. Bake for 25-30 mins or until just set and slightly risen.
    5. Meanwhile finish the ginger custard: beat the egg yolks with the sugar; strain over the ginger milk then return to the rinsed out pan. Cook over a gentle heat, stirring until the mixture is thick enough to coat the back of a spoon. Do not boil. Pour into a jug and cool.
    6. Once cooked, pop the pudding under a hot grill and cook for a couple of minutes until the sugary top has carmelised. Serve warm in squares with the ginger custard spooned around. 

    *Plus infusing time