Mini Jaffa cake bread and butter puddings recipe
Give a traditional British dessert a fun, indulgent spin with this mini Jaffa cake bread and butter puddings recipe. Chopped Jaffa cakes replace half the usual bread and are soaked in orange custard before being baked until golden for a rich, chocolatey winter pud.
See method- Serves 4
- 10 mins to prepare and 30 mins to cook, plus 15 mins soaking
- 422 calories / serving
Ingredients
- butter, for greasing
- 300g custard
- 1 orange, zested
- 75ml milk
- 2 eggs, beaten
- 3 slices thick white sliced bread, crusts removed
- 10 Jaffa Cakes, 6 quartered, 4 halved
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Shop ingredientsEach serving contains
- Energy
- 1770kJ 422.0kcal
- Fat
- 19g
- Saturates
- 11g
- Salt
- 0.6g
- Sugars
- 24g
of the Reference intake
Carbohydrate 52.0gProtein 10.8gFibre 2.8g
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- Grease 4 x 200ml ramekin dishes with butter.
- Pour the custard into a large jug. Add the orange zest. Gradually stir through the milk and eggs, then mix well to combine.
- Butter the bread on both sides and slice into large cubes. Divide the bread and Jaffa Cakes between the ramekins. Pour over the custard mixture and leave to soak for 15 mins. Preheat the oven to gas 4, 180ºC, fan 160ºC.
- Bake for 25-30 mins until they are puffed up and lightly golden.
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