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

A proper, comforting pudding

Vegetarianv

Germany
UK

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

Name: Good old bread & butter pudding with a marmalade glaze & cinnamon & orange butter
Total time: 1 h 30 min
Yield: 8
Ingredients: 100 g unsalted butter softened; 1 large pinch ground nutmeg; 1 large pinch ground cinnamon; 1 large orange zest of; 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

A proper, comforting pudding

Vegetarianv

“Everyone loves a classic bread and butter pudding and the marmalade gives this one zing. ”

Serves 8

Cooks In1 hour 30 minutes

DifficultySuper easy

Cook with Jamie Bread Dinner Party Easter treats Sunday lunch British

Nutrition per serving

Calories 552 28%
Fat 32.5g 46%
Saturates 17.6g 88%
Sugars 15.1g 17%
Protein 15.9g 32%
Carbs 48.2g 19%

Of an adult's reference intake

Cook with Jamie

By Jamie Oliver

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Ingredients

FLAVOURED BUTTER
100 g unsalted butter , softened
1 large pinch ground nutmeg
1 large pinch ground cinnamon
1 large orange , zest of
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

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Cook with Jamie

By Jamie Oliver

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Method

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, or 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.