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Mini Jaffa cake bread and butter puddings recipe
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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
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
Each serving contains
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Energy
1770kj
422kcal
21%
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Fat
19g
27%
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Saturates
11g
53%
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Sugars
24g
27%
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Salt
0.6g
10%
of the reference intake
Carbohydrate 52g
Protein 10.8g
Fibre 2.8g
Method
- 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.