Buttered brioche pudding with griddled oranges, rhubarb and ricotta


Preparation method

  1. Heat a heavy-based frying pan and a griddle pan.

  2. Spread the butter onto each side of the brioche slices. Fry for about 1 minute turning once. They should be golden and crisp. Keep warm.

  3. Place the orange slices on the griddle pan and cook until nicely lined on both sides.

  4. Assemble the dish by spreading each piece of brioche with some ricotta. Follow with a little rhubarb and a few slices of orange. Finally drizzle with maple syrup.

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This recipe is from...

Saturday Kitchen bbc_one Saturday Kitchen

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10:00am Saturday 4 July

James Martin presents with help from top chefs Adam Byatt and Fernando Stovell.

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