Curry Pan: Japanese Curry Filled Savoury Doughnuts - Chef Recipe by Tim Anderson
In 1927 a baker named Toyoharu Tanaka began selling filled and fried ‘Western bread’, and it’s li...
3 generous tbsp chunky orange marmalade
8-10 slices white bread (or, even better, brioche), about 1 cm thick with crusts left on
60 g softened butter
275 ml milk
60 ml double cream
3 large eggs
75 g sugar
grated zest of 1 large orange
1 Tbsp demerara sugar
25 g candied peel, finely chopped
Pre-heat the oven to 180ºC and lightly butter a baking dish of about 18 x 23 cm and 5 cm deep.
Butter the slices of bread generously on one side. Do make sure the butter is adequately softened, otherwise you just destroy your bread. Spread marmalade on half of these slices, and put the remaining slices on top, buttered side down so you’ve got 4-5 rounds of sandwiches. Spread some butter on the top slice of each sandwich and cut each one into quarters to make little triangles.
Arrange the sandwiches, butter side up, overlapping each other in the baking dish – they should be standing almost upright. Whisk together the milk, cream, eggs and sugar and pour the mixture over the bread. Scatter the grated orange zest, demerara sugar and candied peel over the surface.
Place the pudding on a high shelf in the oven and bake it for 35-40 minutes until puffy and golden and the top crust is crunchy.
Serve the pudding straight from the oven while it’s still puffy, with either crème fraîche or chilled pouring cream.
Credits: Cook Sister