Directions

Bread & Butter Pudding

1. Preheat the oven to 180°C. Grease a 30cm ovenproof dish with butter. Place the milk, cream, vanilla seeds and pod and salt into a saucepan and bring to a simmer over medium-low heat. Once warmed, remove from the heat and add in the rooibos tea bags. Leave to infuse for 10 minutes before removing the vanilla pod and tea bags.
2. Beat the eggs and sugar together until well combined. Pour in the milk mixture gradually, whisking constantly until combined. Strain the mixture through a sieve and set aside.
3. Slice and butter the bread, spread each slice with a generous amount of marmalade. Tuck the slices into the dish in a scalloped pattern and scatter over the sultanas. Pour over the custard mixture and dot the pudding with a little extra butter. Place the dish into a deep baking tray and fill halfway with boiling water.
4. Cook the pudding for 35 minutes or until the custard has set but the centre of the dessert is still a little wobbly. Brush a little more marmalade over the top and sprinkle over the brown sugar. Return the pudding to the oven for 5 more minutes.

Milk Tart Ice Cream

1. Pour 250ml of cream into a saucepan, along with the vanilla bean, cinnamon sticks and ground cinnamon. Bring the mixture to the boil and leave to reduce by half. Remove the saucepan from the heat and set aside to infuse for a minimum of 15 minutes. Remove the aromatics, strain the mixture and refrigerate until completely chilled.
2. Using an electric mixer, whisk the cream mixture with the leftover cream and condensed milk until the cream holds a soft peak. Transfer the ice cream to a suitable container and freeze overnight.

3. Serve with custard, crème anglaise or this melktert ice cream dusted with extra cinnamon