Over the coming months we will be updating our website to include all of Matt Kemp’s new James Squire recipes. Until then here is one of our favourites for you to enjoy!

Seville Orange Marmalade Bread and Butter Pudding

Serves 8

Ingredients
1 medium sized brioche loaf
300ml cream
300ml milk
1 vanilla pod - split in half
8 egg yolks
100g castor sugar
50g sultanas
50g dried mixed peel
200g salted butter - soft
200g Seville orange marmalade
50g icing sugar

Method
1. In a heavy bottom pan heat milk, cream and vanilla to scald. Remove from heat.
2. Whisk yolks and castor sugar together, gradually add warm milk mixing continually. Cool.
3. Take an oven proof dish (20 x 30 cm) and smear with some butter.
4. Cut the brioche into 20 slices. Brush slices with remaining butter then marmalade then cut into triangles.
5. Place dried fruit in bottom of dish then arrange brioche in, allowing to overlap.
6. Pour over custard, press down. Sit for 20 minutes.
7. Place dish in baking tray &fill ½ way with boiling water. Bake 30 minutes in a moderate oven until soft in the centre.
8. Dust with icing sugar. Glaze under a hot grill to caramelise the top.

Our new Ambassador Chef, Matt Kemp, owner and Head Chef of Restaurant Balzac, has created some mouth-watering new recipes made with and matched with James Squire beers.Matt’s philosophy is simple: high-quality, affordable food that offers something for foodies and the common man alike. On the plate Matt artfully marries sophisticated Gallic classics with fresh modern tastes and heart-warming British comfort food.