Brioche and butter pudding - by Emily Watkins at Kingham Plough using produce from produce from Nell’s Dairy

Eyford Hill Farm, Stow-on-the-Wold, Gloucestershire, GL54 1HD www.nellsdairy.co.uk

• 8 egg yolks

• 125g caster sugar

• 1L Nell’s dairy milk

• 1 vanilla pod

• 1 loaf of brioche (500g) sliced and buttered

• 45 ml dark rum

• 10g toasted flaked almonds

• 200g sultanas

• Candied orange peel or 1 orange zest (optional)

1. Soak the sultanas in the rum.

2. Whisk yolks and sugar together until pale colour.

3. Meanwhile boil the milk with the vanilla pod and when ready, pour the egg mixture in, constantly whisking.

4. On the bottom of the baking tray, layer baking parchment paper then sprinkle with a large amount of the soaked sultanas, orange zest and flaked almonds.

5. Next, layer the brioche and remaining sultanas, flaked almonds, orange zest sprinkle on the top.

6. Gently pour the milk mixture over the brioche, and then bake at 160C until it sets. 35-45 minutes should do it!

7. Serve hot and enjoy with cream or ice cream (again, this part is optional, but definitely worth it!)