FIG AND MARZIPAN BREAD AND BUTTER PUDDING
8 dried figs
100 ml Pedro Ximénez or oloroso sherry
350 g day-old brioche
100 g unsalted butter
150 g marzipan (preferably Spanish), diced
8 egg yolks
375 ml milk
500 ml cream (whipping)
115 g caster sugar
1 & 1/2 teaspoons natural vanilla extract
whipped cream, to serve
45 g flaked almonds
2 tablespoons caster sugar
2 teaspoons ground cinnamon
Preheat the oven to 160°C. Chop the figs and put them in a small saucepan with the sherry. Bring to the boil, cook for 1 minute, then reduce the heat and simmer, stirring occasionally, for 10 minutes, or until the liquid has evaporated.
Thickly slice the brioche. Butter each slice on both sides then cut into 3 cm cubes. Add them to the figs with the diced marzipan and toss together well. Tip the mixture into a buttered 20 x 30 cm baking dish and spread out evenly.
In a bowl, whisk together the eggs, milk, cream, sugar and vanilla extract. Pour it over the bread, then press the bread down into the liquid and leave to rest for 20 minutes to help the bread soak up the liquid.
Combine the topping ingredients, then sprinkle the mixture over the pudding and bake for 40 minutes, or until slightly puffed and golden. Serve warm with whipped cream.
Jane Lawson is a cookbook author, publishing consultant and runs regular cuisine and culture tours in Japan, you can follow her on Instagram @janelawsonfood and @zenbu_tours
Image and recipe from Cocina Nueva by Jane Lawson (Murdoch Books)