Madeleine Butter Pudding by Eric Lanlard

Madeleine Butter Pudding by Eric Lanlard

by motherandbaby |
Published on

Preparation Time

35 minutes




  • 50g unsalted butter (plus extra for greasing)

  • 24 Bonne Maman Madeleines

  • 50g lemon and orange peel

  • 2 tsp orange blossom extract

  • 2 tsp vanilla bean paste

  • 350ml whole milk

  • 50ml double cream

  • 2 free-range eggs

  • 25g golden caster sugar

A simple twist on the classic bread and butter pudding. This delicious light and zesty dessert is perfect to add a French twist to any occasion. Serve with vanilla and orange blossom custard to make it a sophisticated yet straightforward dessert that the everyday baker can create at home.

  • Preheat the oven to 170C

  • Grease a 1 litre baking dish with butter

  • Create a single layer of Bonne Maman Madeleines and line the bottom of the dish

  • Melt 50g of butter, then using a pastry brush coat the Madeleines with it

  • Sprinkle half of the lemon and orange peels over the top of the Madeleines, then cover with a second layer of Madeleines making sure to overlap them with the scallop shape facing up

  • As before, coat each Madeleine with butter and sprinkle the rest of the lemon and orange peels over the Madeleines and then put to one side

To make the custard:

  • Gently warm the milk and cream in a pan over a low heat, but don't let it boil

  • In a medium size bowl, crack the eggs, add the sugar and lightly whisk until pale

  • Add the warm milk and cream mixture, then stir well. Strain the custard into a bowl and fold in the vanilla bean paste and orange blossom extract

  • Pour part of the custard over the prepared Madeleine layers. Leave to soak for 5 minutes, then pour over the rest and leave to stand for 20 minutes

  • Place the dish into the oven and bake for 15 minutes, or until the custard has set and the top is golden

  • Leave to cool for 10 minutes, then dust lightly with icing sugar before serving hot with the remaining custard

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