18 south blueberry bread and butter pudding

The addition of Cointreu (an orange flavoured liqueur) gives depth to this classic dessert recipe.  If you prefer, replace with orange juice or water.


INGREDIENTS
METHOD
MAKE THIS WITH
12 white bread slices

60g unsalted butter, softened

2 cups 18 south blueberries

2 cups milk

1/3 cup lemon juice, freshly squeezed, strained

3 eggs, lightly beaten

¾ cup caster sugar

3 tablespoons Cointreau

½ cup orange marmalade
 
Spread bread with butter and arrange 4 slices, trimming as necessary, butter side down, over the base of a buttered 6-cup ovenproof dish. Sprinkle half the 18 south blueberries over the bread, top with another 4 slices of bread and remaining 18 south blueberries. Cut each remaining bread slice into 3 strips and arrange in a lattice pattern over the 18 south blueberries.
 
Whisk together the milk, lemon juice, eggs, sugar, 1 tablespoon of Cointreau and a pinch of salt in a bowl. Pour evenly over bread in dish, cover and stand at room temperature for 1 hour, or chill overnight.
 
Heat marmalade with remaining Cointreau in a small saucepan over medium until melted and well combined. Brush over surface of pudding.
 
Place the dish in a baking pan and pour in enough hot water to reach halfway up sides of dish. Bake at 180°C for 50 minutes or until custard is just set.
Blueberry 1

Serve with cream.