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3 tablespoons (45 ml) Clover Mooi River Butter, softened
¹∕³ cup (125 g) thin-cut marmalade
12 slices white bread
¹∕³ cup (55 g) sultanas and/or raisins
1 cup (250 ml) Clover Fresh Full Cream Milk
½ cup (125 ml) Clover Fresh Cream
1 teaspoons (5 ml) vanilla essence
1 orange, finely zested
¼ cup (55 g) castor sugar
1 tablespoon (15 ml) brown sugar
Grease a 1 litre ovenproof pie dish.
Cut the crusts off the bread.
Butter each slice of bread and spread with a layer of marmalade.
Close 2 slices to form a marmalade sandwich and cut into 4 triangles.
Arrange a layer of bread triangles, in the bottom of the dish and add a layer of sultanas.
Repeat using all of the bread and sultanas.
Heat the milk, cream, vanilla and orange zest in a pan over a low heat to just under boiling point.
Don’t let it boil.
Whisk the eggs and castor sugar in a bowl and pour the warm milk mixture on top.
Whisk to combine and pour over the bread and sultanas.
Leave to stand for 15 minutes.
Preheat the oven to 180°C.
Scatter the brown sugar over the top of the pudding and bake for 30 – 40 minutes, or until the custard has set and the top is puffy and golden-brown.
CLOVER INGREDIENTS USED IN THIS RECIPE