This classic British pudding, with its crunchy topping and custardy middle, is proper comfort food. The addition of marmalade adds extra warmth and stickiness too! A dessert that deserves only to be served with vanilla custard.
Looking for something a little more virtuous? Try our healthier bread and butter pudding.
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Ingredients
- 8 thick white bread slices
- 80g unsalted butter, softened
- 200g marmalade (with shreds)
- 50g raisins
- 4 medium free-range eggs, plus 2 extra yolks
- 50g caster sugar
- 400ml whole milk
- 200ml single cream
- ¼ tsp freshly grated nutmeg
- ¼ tsp ground cinnamon
- 40g demerara sugar
You’ll also need
- 2 litre ovenproof dish
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Method
- Thickly spread one side of each bread slice with the butter and marmalade, then slice into 4 equal triangles. Arrange the bread in a 2 litre ovenproof dish, overlapping and layering the triangles. Sprinkle over the raisins.
- Mix the eggs and yolks, sugar, milk, cream, nutmeg and cinnamon in a jug, then pour evenly over the bread. Wrap the dish in cling film, then chill for at least an hour.
- Heat the oven to 170°C/150°C fan/gas 3½. Sprinkle the demerara sugar over the top of the pudding, then bake for 1 hour or until the custard is set and the bread is golden.
Nutrition
- 464kcals Calories
- 20.1g (10.6g saturated) Fat
- 12.1g Protein
- 57.9g (36.1g sugars) Carbs
- 1.8g Fibre
- 0.7g Salt
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