Marmalade Bread and Butter Pudding
MazzyMC
6-8
1 hours
45 minutes
British
A slice of nostalgia with this twist on a traditional British bread and butter pudding using our delicious ‘Old Times’ Orange Marmalade for extra sticky sweetness. Soft and custard-like in the middle and deliciously crispy and crunchy on top this is a comforting pudding for rainy days and slow weekends.
Ingredients
8 slices of day-old white bread, crusts removed if preferred
80g soft butter plus extra for greasing
200g Tiptree ‘Old Times’ Orange Marmalade
70g sultanas or other dried fruit
3 large eggs plus one extra yolk
250ml whole milk
300ml double cream
1 tsp vanilla extract
20g caster sugar
Zest of 1 orange
Grating of nutmeg
25g Demerara sugar
Directions
Butter the inside of an 23cm x 28cm oven dish.
Take each slice of bread and spread thickly with butter and marmalade. Cut each slice into 4 equal triangles.
Arrange the bread in the dish by layering and overlapping the triangles. Sprinkle the sultanas in between the layers and on top.
Beat the eggs, egg yolk, milk, cream, vanilla extract, caster sugar and orange zest in a large jug until smooth and well-mixed.
Slowly pour this custard mixture all over the bread, then wrap the dish in foil and chill for an hour.
Heat the oven to 170°C / 150°C fan / Gas Mark 3½.
Sprinkle the nutmeg and Demerara sugar over the top of the bread-and-butter mixture in the baking dish then bake for 40-50 minutes until the custard has set with a slight wobble and the top is golden brown and crispy. Check after 30 minutes and cover with foil if over-browning.
Serve hot or warm with warm custard or cold cream.
