Home > English recipes > Marmalade bread and butter pudding

Marmalade bread and butter pudding

Name: Marmalade bread and butter pudding
Prep time: 1 h 25 min
Cook time: 1 h
Total time: 2 h 25 min
Yield: Serves 6-8
Cuisine: British recipes
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

Published: 1 Apr 16
Updated: 18 Mar 24

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.

Easy
February 2016

Test kitchen approved

Serves 6-8
Hands-on time 25 min, oven time 1 hour, plus chilling

Looking for something a little more virtuous? Try our healthier bread and butter pudding.

Nutrition: For 8

Calories: 464kcals
Fat: 20.1g (10.6g saturated)
Protein: 12.1g
Carbohydrates: 57.9g (36.1g sugars)
Fibre: 1.8g
Salt: 0.7g

Save recipe

Save

Save recipe Print

Rate

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

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

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.