Marmalade bread and butter pudding
- February 2016
- Serves 6-8
- Hands-on time 25 min, oven time 1 hour, plus chilling
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.
- 20.1g (10.6g saturated)
- 57.9g (36.1g sugars)
- 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
- 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.
For an even more decadent dessert, use brioche instead of bread.
Make the pudding to the end of step 2 up to 24 hours in advance. Cover and chill.
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