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Mini Jaffa cake bread and butter puddings recipe

29 ratings

Give a traditional British dessert a fun, indulgent spin with this mini Jaffa cake bread and butter puddings recipe. Chopped Jaffa cakes replace half the usual bread and are soaked in orange custard before being baked until golden for a rich, chocolatey winter pud. See method

Serves 4
10 mins to prepare and 30 mins to cook, plus 15 mins soaking
422 calories / serving

Ingredients

butter, for greasing
300g custard
1 orange, zested
75ml milk
2 eggs, beaten
3 slices thick white sliced bread, crusts removed
10 Jaffa Cakes, 6 quartered, 4 halved

Each serving contains

Energy
1770kj
422kcal 21%
Fat
19g 27%
Saturates
11g 53%
Sugars
24g 27%
Salt
0.6g 10%

of the reference intake
Carbohydrate 52g Protein 10.8g Fibre 2.8g

Method

Grease 4 x 200ml ramekin dishes with butter.
Pour the custard into a large jug. Add the orange zest. Gradually stir through the milk and eggs, then mix well to combine.
Butter the bread on both sides and slice into large cubes. Divide the bread and Jaffa Cakes between the ramekins. Pour over the custard mixture and leave to soak for 15 mins. Preheat the oven to gas 4, 180ºC, fan 160ºC.
Bake for 25-30 mins until they are puffed up and lightly golden.

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