Bread and butter pudding cake

Enjoy your favourite pudding in spectacular cake form.
1H 30M




1.Combine dried fruits, peel, brandy and juice in medium bowl. Cover; stand overnight.
2.Preheat oven to 200°C/400°F. Grease and flour deep 23cm (9-inch) round cake pan. Spread each slice of brioche with a quarter of the combined butter and jam.
3.To make sponge, beat eggs and sugar in small bowl with electric mixer until thick and creamy, and sugar is dissolved. Transfer to large bowl; fold in triple-sifted flour and butter. Pour mixture into pan; bake 20 minutes. Turn, top-side up, onto baking-paper-lined wire rack; cool.
4.Reduce oven to 160°C/325°F. Using serrated knife, split sponge into three layers; place bottom layer in same cleaned greased and lined pan. Brush with another quarter of the jam mixture.
5.Cut 8 x 6cm (2¼-inch) rounds from middle layer; discard excess. Brush small rounds on both sides with another quarter of the jam mixture; reserve. Chop remaining cake layer coarsely. Layer half the brioche, fruit mixture, chopped cake and then remaining brioche slices in pan. Pour over remaining jam mixture.
6.To make custard, stir cream and milk in small saucepan over heat until almost boiling. Whisk eggs, yolks and sugar in large bowl. Whisking constantly, gradually add hot cream mixture to egg mixture.
7.Pour hot custard over layered ingredients; top with reserved rounds. Bake for 30 minutes. Cover; bake for further 30 minutes. Remove from oven; cool in pan 30 minutes. Turn, top-side up, onto serving plate. Serve dusted with sifted icing sugar.

Buy small brioche from the bakery section of your supermarket or from any French cake shop. It is fine to use just one 300ml carton of cream for this recipe.


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