Introducing my absolute favourite pudding! Fluffy custard coated sourdough with aromatic spices, orange peel, sultanas, chocolate and rum! Fantastic with a big spoonful of ice cream. 

If you can't get your hands on any sourdough you can use brioche, croissants or fruit bread. Soak pudding for less time if using a lighter bread. 


Serves 6


2 tablespoons candied orange peel
1/4 cup sultanas or raisins
450g of sourdough, cut into 1cm thick slices
50g butter, softened
200ml milk
200ml cream
3 eggs
3 tablespoons caster sugar
2 tablespoons rum
Seeds of 1/2 a vanilla pod
1/2 teaspoon mixed spice
1/2 teaspoon cinnamon
Peel of 1 orange
50g dark chocolate cut into small chunks

My baking dish is 20cm in diameter. 


Scatter half the sultanas and candied orange peel over the base of your baking dish. 

Cut pieces of sourdough in half and butter both sides of bread. Layer the pieces of buttered bread into your baking dish - making sure they overlap slightly, then scatter over remaining fruit. 

Whisk together milk, cream, eggs, rum, vanilla seeds, mixed spice, cinnamon and orange peel and pour over bread. Cover and let soak for 2 hours in the refrigerator. 

Heat oven to 180ºC. 

Scatter over dark chocolate and bake in the oven for 25-30 minutes or until custard has set and bread is golden.