A Bread Pudding.
With Jaffa Cakes in it.
Yeah, I’m creative, I know 😉
I actually just had a huge box of them left and I was “What to do, what to do…..”. And so what did I do?
Here it is again.
Beautiful Jaffa Cakes. That old combination of orange and chocolate of which I don’t actually like too much. With the exception of Jaffa Cakes!
The results were quite delicious if I do say so myself. Sweet, Orangey, Gooey, Chocolatey, Jaffa Cakey…..as you can tell, I’m really good with adjectives.
To compensate, here is another photo.
And a recipe to go with.
Jaffa Cake Bread Pudding
Serves: 4 Calories per Serving: 370
5 slices Medium Thickness Bread (i used wholemeal cause it’s what i had)
9 Jaffa Cakes
375ml/1 1/2 cups Semi-Skimmed Milk
3 Medium Eggs
1tsp Vanilla Extarct
1tsp Orange Zest
30g Granulated Sugar
These are the basics though. 5 INGREDIENTS
First take your slices of bread and cut them into half or quarters, you’ll know what works for you depending on the shape of your baking dish. Take half of the slices and lay them out on the bottom of the dish, then cover with the Jaffa Cakes. Then Cover with the other half of bread.
Pre-heat your oven to Gas Mark 4 / 180°C
In a Jug, whisk together the milk, eggs, vanilla, zest and sugar until all combined. Pour this custard-y mixture over the top of the bread and Jaffa cakes and let it sit for about 20-30 minutes so the dry ingredients can soak up some of the liquid.
After 20-30 minutes, place the baking dish into the oven and bake for around 30-40 minutes – until the top is nicely browned and the insides are gooey but with the custard mix all set.
Let cool until it doesn’t burn the roof of your mouth and DEVOUR.
So question of the day.
Do you consider Jaffa Cakes to be a biscuit or Cake?
I don’t know, I guess I would say biscuit, seeing as they now sell Jaffa Cake Bars, which are actually like Cake.
Then again, they are called Jaffa Cakes…