Preparation Time
35 minutes
Serves
8
Ingredients
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50g unsalted butter (plus extra for greasing)
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24 Bonne Maman Madeleines
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50g lemon and orange peel
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2 tsp orange blossom extract
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2 tsp vanilla bean paste
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350ml whole milk
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50ml double cream
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2 free-range eggs
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25g golden caster sugar
A simple twist on the classic bread and butter pudding. This delicious light and zesty dessert is perfect to add a French twist to any occasion. Serve with vanilla and orange blossom custard to make it a sophisticated yet straightforward dessert that the everyday baker can create at home.
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Preheat the oven to 170C
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Grease a 1 litre baking dish with butter
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Create a single layer of Bonne Maman Madeleines and line the bottom of the dish
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Melt 50g of butter, then using a pastry brush coat the Madeleines with it
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Sprinkle half of the lemon and orange peels over the top of the Madeleines, then cover with a second layer of Madeleines making sure to overlap them with the scallop shape facing up
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As before, coat each Madeleine with butter and sprinkle the rest of the lemon and orange peels over the Madeleines and then put to one side
To make the custard:
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Gently warm the milk and cream in a pan over a low heat, but don't let it boil
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In a medium size bowl, crack the eggs, add the sugar and lightly whisk until pale
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Add the warm milk and cream mixture, then stir well. Strain the custard into a bowl and fold in the vanilla bean paste and orange blossom extract
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Pour part of the custard over the prepared Madeleine layers. Leave to soak for 5 minutes, then pour over the rest and leave to stand for 20 minutes
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Place the dish into the oven and bake for 15 minutes, or until the custard has set and the top is golden
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Leave to cool for 10 minutes, then dust lightly with icing sugar before serving hot with the remaining custard