Friday, 12 June 2015

How to Eat Outside - the movie… and a recipe for dark chocolate & marmalade bread & butter pudding

My next book, How to Eat Outside is published on 18th June. To celebrate its publication I made a little film about the idea behind the book. It also contains a recipe for a dark chocolate and marmalade bread and butter pudding, cooked in a dutch oven over a fire.

Here's the movie - shot and directed by Rob Wicks of Eat Pictures - a master food film maker and all round good egg.

And here's the recipe:

Bread and butter pudding with marmalade and chocolate

The idea for this pudding was conceived at the end of a week of camping when we were left with a collection of slightly sad looking leftover bits of this and that; a stale (and rather squashed) brioche loaf, half a jar of marmalade and two-thirds of a bar of dark chocolate, not to mention some just on-the-turn milk. All in need of a good home, and what a home it turned out to be! 

The beauty of brioche (croissants would be equally good too) is that they are butter-rich so you don’t need to add any extra butter. For extra richness, substitute some of the milk for a splash of cream (single or double), if you have some handy. Just as with the crumble, a foiled-lined springform cake tin placed inside a Dutch oven is the best way to cook this recipe. 

Serves 6

1 brioche loaf (about 400g), torn into bite-size pieces
About ½ a jar of marmalade 
About 70g dark chocolate, broken into bits
2–3 tbsp sugar (any sort is fine)
500ml milk
4 eggs

Line a 23–25cm springform cake tin with a double layer of foil. Scatter about half of the brioche pieces into the base of the prepared tin. Dollop on teaspoonfuls of marmalade, using about half of what you have, then scatter over about half of the chocolate pieces. Sprinkle on about 1 tablespoon sugar. Repeat with the rest of the brioche, marmalade, chocolate and sugar. 

In a bowl, lightly whisk together the milk and eggs, then pour evenly into the tin over the brioche layers. Place the tin inside the Dutch oven, cover with the lid and hang the oven over your fire, not too close to the coals otherwise the bottom will burn. Use tongs to put 8–10 hot coals on the lid to cook the pudding from the top as well. Cook for around 25–30 minutes until the custard has set and the top is crisp. Serve whilst piping hot. 


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