"Thank you for a fantastic week at the Walnut Grove. The course far exceeded all my expectations and I don't think I have ever eaten so well! I will certainly be taking home lots of useful tips and tricks as well as some inspiration to my small London kitchen. Thank you and all the very best."
Bridget O'Brien
London
May 2012
Walnut Grove Recipes
White Chocolate, Orange & Brioche Butter Pudding
- 300ml double cream
- 300ml full fat milk
- 5 whole eggs
- 500g loaf of brioche
- 150g softened butter
- zest of 2 oranges (finely grated)
- 50ml Grand Marnier
- 150g white chocolate (chopped) or to taste
- Demerara sugar
Method
1. Heat the milk, cream & orange zest until scalding. Remove from heat and whisk in the white chocolate. In a bowl beat the eggs, add the Grand Marnier then add to the milk & cream mixture and whisk until incorporated. Leave to one side.
2. Slice the brioche into 1cm slices and generously butter each side. Neatly layer into a greased baking dish then pour the custard mix over the top, making sure the mix soaks all the way through the layers.
3. Leave to soak in the fridge for four hours.
4. Sprinkle with demerara sugar and bake at 170°C until golden brown, around about an hour.
Serving Suggestions
Perfect served with vanilla ice-cream, but whipped cream is also lovely.
Advanced Preparation
Best cooked to order.
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