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Bread and butter pudding with clementine and honey compote

Name: Bread and butter pudding with clementine and honey compote
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: Serves 4
Cuisine: British recipes
Ingredients: Finely grated zest of 3 clementines and peeled segments of 6 clementines; 2 tbsp clear honey; 8 slices of leftover bread; 70g softened butter; 5 medium free-range eggs; 550ml semi-skimmed milk; 100ml single cream; Pinch of grated nutmeg; 2 tbsp honey; Natural yogurt or cream (to serve)

Published: 25 Jan 18
Updated: 18 Mar 24

This classic British pud is a great way of using up stale bread. You’ll love the sweet and citrusy flavours of our seasonal version – best served with cream or natural yoghurt.

Prefer the classic version? We’ve got that too.

Easy
December 2017

Test kitchen approved

Serves 4
Hands-on time 30 min, oven time 40-45 min, plus chilling

This classic British pud is a great way of using up stale bread. You’ll love the sweet and citrusy flavours of our seasonal version – best served with cream or natural yoghurt.

Prefer the classic version? We’ve got that too.

Nutrition: per serving

Calories: 568kcals
Fat: 29.6g (15.9g saturated)
Protein: 19.5g
Carbohydrates: 54.8g (24.3g sugars)
Fibre: 2.5g
Salt: 1.5g

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Ingredients

Finely grated zest of 3 clementines and peeled segments of 6 clementines
2 tbsp clear honey
8 slices of leftover bread
70g softened butter
5 medium free-range eggs
550ml semi-skimmed milk
100ml single cream
Pinch of grated nutmeg
2 tbsp honey
Natural yogurt or cream (to serve)

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Method

For the compote, put the finely grated zest of 3 clementines and peeled segments of 6 clementines in a small pan with a splash of water and the honey over a medium-high heat. Bring to the boil, crushing the clementine segments with a wooden spoon to release the juice. Turn down the heat and simmer for 10 minutes or until the segments have broken up, then whizz three quarters in a food processor. Return to the pan with the remaining mix.
Heat the oven to 170°C/150° C fan/gas 3½. Spread the bread slices withthe butter. Cut each slice into 4 triangles. Arrange half the triangles in a 2 litre ovenproof dish and spoon over half the compote.
Top with the remaining bread. Mix 3 medium free-range eggs and 2 yolks with the semi-skimmed milk and single cream in a jug with a pinch of grated nutmeg and the honey. Pour the egg mixture over the bread, cover and chill in the fridge for about an hour.

Drizzle a little honey on top, then bake for 40-45 minutes until golden and set. Serve with the remaining clementine compote and natural yogurt or cream.