Good old bread & butter pudding with a marmalade glaze & cinnamon & orange butter

marmalade bread and butter pudding

Serves 8

  • For the flavoured butter

  • 100 g unsalted butter, softened

  • 1 large pinch ground nutmeg

  • 1 large pinch ground cinnamon

  • zest of 1 orange

  • For the pudding

  • 8 x 1 cm slices good-quality bread

  • 9 large free-range eggs

  • 140 g caster sugar

  • 500 ml semi-skimmed milk

  • 565 ml single cream

  • 1 vanilla pod, scored lengthways and seeds removed

  • 4 tablespoons good-quality fine-cut marmalade

Preheat the oven to 180ºC/350ºF/gas 4. First make your flavoured butter by mixing the butter with the nutmeg, cinnamon and orange zest. Use a little of it to butter a medium-sized shallow, ovenproof dish.



Butter the bread using the flavoured butter, then cut each slice in half diagonally. Put the slices in your buttered dish. Now separate the eggs, reserving all 9 yolks but just 1 egg white. Whisk together the egg yolks and egg white with the sugar, then gently heat the milk and cream in a saucepan with the vanilla seeds and pod. Pour into the eggs, stirring all the time. Remove the vanilla pod then pour the mixture over the bread and leave to soak for at least 20 minutes. Put the dish in a roasting tray and pour in enough boiling water to come halfway up the side of the dish. Then put it in the preheated oven for about 45 minutes until the custard has just set. Meanwhile, gently warm the marmalade in a saucepan, then remove the dish from the oven and brush the marmalade over the top of the bread. Pop the dish back into the oven for another 5 to 10 minutes. Allow it to cool and firm up slightly before serving.

Nutritional Information

Good old bread & butter pudding with a marmalade glaze & cinnamon & orange butter

A proper, comforting pudding

More Desserts recipes >
0 foodies cooked this
Everyone loves a classic bread and butter pudding and the marmalade gives this one zing
Serves 8
1h 30m
Super easy
Method

Bread and butter pudding is one of those classic old English recipes that everyone loves. The addition of marmalade brushed over the bread makes it fantastically crisp, with a zingy orangey bitterness that just makes the whole thing superb. This is another dessert that you don't want to overcook because you want to have the soft insides contrasting with the crispiness on top.

Preheat the oven to 180ºC/350ºF/gas 4. First make your flavoured butter by mixing the butter with the nutmeg, cinnamon and orange zest. Use a little of it to butter a medium-sized shallow, ovenproof dish.

Butter the bread using the flavoured butter, then cut each slice in half diagonally. Put the slices in your buttered dish. Now separate the eggs, reserving all 9 yolks but just 1 egg white. Whisk together the egg yolks and egg white with the sugar, then gently heat the milk and cream in a saucepan with the vanilla seeds and pod. Pour into the eggs, stirring all the time. Remove the vanilla pod then pour the mixture over the bread and leave to soak for at least 20 minutes. Put the dish in a roasting tray and pour in enough boiling water to come halfway up the side of the dish. Then put it in the preheated oven for about 45 minutes until the custard has just set. Meanwhile, gently warm the marmalade in a saucepan, then remove the dish from the oven and brush the marmalade over the top of the bread. Pop the dish back into the oven for another 5 to 10 minutes. Allow it to cool and firm up slightly before serving.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
  • Calories 552 28%
  • Carbs 48.2g 21%
  • Sugar 15.1g 17%
  • Fat 32.5g 46%
  • Saturates 17.6g 88%
  • Protein 15.9g 35%
Of an adult woman's guideline daily amount

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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