Friday, 25 September 2009

Marmalade Bread and Butter Pudding

Autumn is almost upon us. I always make a few 'soup and pudding' dinners when the cooler weather starts, and bread and butter pudding is a great favourite in my house, especially when it is made with marmalade and served hot with cold creme fraiche.


6 slices of bread
2tbsp marmalade
75g caster sugar
50g butter
275ml milk
3 eggs, lightly beaten
60ml double cream
1 tbsp Demerara sugar
1tsp grated orange zest, (no pith)


Preheat the oven to 180G/350F/ gas 4

Make 3 rounds (1 round = 2 slices bread) of butter and marmalade sandwiches, then butter the outside of each sandwich. Cut each round into quarters, diagonally, and arrange in an ovenproof dish.

Mix together the milk, eggs, cream, sugar and orange zest and pour the mixture over the bread.

Sprinkle the Demerara sugar over the pudding and bake for 35-40 minutes until puffy.

Serve with creme fraiche or ice-cream.

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