Marmalade Bread and Butter Pudding

Ingredients

4 eggs
900ml milk
50 g sugar
grated zest of 1 orange
50 g butter
25 g currants
1 Brioche loaf, sliced
Grating of nutmeg
175 g orange marmalade

Pre-heat the oven to180C / 350F / gas 4

Beat the eggs and the milk together, stir in the sugar and orange zest.

Butter the slices of Brioche and spread with marmalade, cut each slice into 4 triangles, butter an oven-proof dish and arrange the Brioche slices inside it. Scatter the currants between the layers.

Pour over the egg mixture and leave to stand for 30 minutes until the egg mixture soaks in.

Grate the nutmeg over the top and dot with butter.

Bake for 45 minutes.

Serve warm with chilled double cream or ice-cream.