Choc-Brioche Pudding with Spiced Mandarins

Preheat the oven to 180C/160C fan forced and grease a 2L (8 cup) shallow baking dish with butter.

Trim the ends off the rolls. Discard ends. Cut the rolls into 1.5cm-thick slices. Place the chocolate on a plate. Butter 1 side of half of the slices. Press into the chocolate. Spread the marmalade over 1 side of the remaining slices. Sandwich the chocolate slices and marmalade slices together, chocolate-side facing out. Arrange the sandwiches in the prepared dish, slightly overlapping.

Use a balloon whisk to lightly combine the eggs and sugar in a bowl (the mixture should not be frothy). Lightly whisk in the milk, cream and vanilla. Pour the custard over the sandwiches in the dish, allowing the bread tops to protrude slightly. Set aside for 10 minutes, to soak.

Meanwhile, for the spiced mandarins, halve and juice 3 of the mandarins (you will need 1⁄2 cup juice). Use a vegetable peeler to peel 8 strips of rind from the remaining mandarins. Reserve. Peel and discard the remaining skin, taking care to remove the white pith. Slice each mandarin crossways into 3 pieces. Place in a heatproof bowl. Place the juice, reserved rind, water, sugar, vanilla and lemon juice in a frying pan over medium heat. Bring to a simmer, stirring constantly until the sugar dissolves. Simmer for 6 minutes or until thickened slightly. Add the Grand Marnier and simmer for 2-3 minutes or until syrupy. Pour over the mandarins. Set aside, turning occasionally, to cool completely.

Place the dish in a large roasting pan. Pour enough boiling water into the pan to come halfway up the side of the dish and bake for 40-45 minutes or until the custard is just set (mixture should wobble slightly in the centre). Serve with the poached mandarin slices.