White chocolate and cranberry bread and butter pudding - James Mackenzie

James Mackenzie's bread and butter pudding is laced with sweet white chocolate, perfectly balanced by the tartness of the cranberries . This cranberry bread and butter pudding recipe produces the ultimate Christmas dessert , not only for its festive flavour, but because it can be prepared in advance to reduce stress on the day

Ingredients

Bread and butter pudding 2 tsp of ground mixed spice 150g of butter, softened 2 tbsp of Demerara sugar

Custard 500ml of milk 500ml of double cream 80g of caster sugar 6 satsumas 200g of caster sugar 100g of butter

Method 1.

Begin by preparing the custard. Beat the eggs and sugar together in a bowl until pale and smooth. Add the milk and cream to a pan, heat until simmering then remove from the heat. Pour the hot milk over the eggs and sugar, mixing well as you do so 2.

Grease an ovenproof dish with some butter. Remove the crusts from the sliced bread and butter all of the slices on one side. Cut the slices in half 3.

Spread out a layer of the buttered bread to cover the bottom of the dish, slightly overlapping each slice. Sprinkle with a good pinch of mixed spice, some cranberries and some of the white chocolate 4.

Pour over some of the custard to cover the first layer. Repeat this process to make more layers of both the bread and custard until used up, leaving a little custard for serving. Press down firmly, cover with cling film and leave to set in the fridge overnight to allow the bread to soak up the custard 5.

For the satsuma and cranberry suzette, begin by segmenting the satsumas. Add the sugar to a non-stick pan and heat until a golden caramel forms. Remove from the heat and add the butter

Citrus segment

Use a knife to remove the top and bottom from the chosen citrus fruit. Place the fruit flat on the board. Use the tip of the knife to remove the peel and pith, being careful to retain as much of the flesh as possible. Switch to a paring knife, hold the fruit in your hand and run the knife alongside each membrane, separating the flesh segments/wedges. After all segments have been removed, squeeze the juice from the remaining fruit over the segments to preserve 6.

Shake the pan to mix in the butter, add the orange juice and return to the heat. Bring to the boil and reduce until it reaches the consistency of a caramel sauce. Stir in the cranberries and satsuma segments and warm through 7.

Preheat the oven to 160°C/gas mark 3 8.

Remove the bread and butter pudding from the fridge and sprinkle over some Demerara sugar. Bake for 30-40 minutes, or until it feels firm when pressed lightly - do not overcook it 9.

Remove from the oven and spoon over some warm satsuma and cranberry suzette. Serve with custard, perhaps flavoured with some cloves for an extra wintery flavour

Corney & Barrow matching wine

Source: http://www.greatbritishchefs.com/recipes/cranberry-bread-butter-pudding-recipe