Monday, 9 January 2017
Warm up with Marmalade Bread & Butter Pudding
I’ve just made this year’s batch of Marmalade with the new crop of Seville Oranges and I can’t wait to start baking all my favourite marmalade recipes. Here’s Grandma recipe for Marmalade Bread and Butter pudding which will warm us up as well as reminds us of the beautiful area of Spain where the super Seville Oranges come from.
Marmalade Bread and Butter Pudding
8 slices slightly stale (e.g. 1 day old) bread
2 tsp cinnamon
Zest of 1 orange
350ml/12fl oz milk
50ml/2fl oz double cream
1 tsp vanilla extract
2 (large) eggs
50g/2oz caster sugar
Preheat the oven to 180C/355F/ Gas 4. Grease a 1 litre/2 pint pie dish with butter. Spread butter and marmalade on each slice with. Arrange a layer of bread, buttered-side up, in the dish, then add half the sultanas. Sprinkle with a little cinnamon and orange zest, then add another layer of bread, sultanas and cinnamon. Warm the milk and cream with the vanilla extract gently in a pan over a low heat. Beat the eggs in a bowl with the sugar. Add the warm milk and cream mixture and stir well. Pour this over the bread layers and sprinkle nutmeg on top. Leave to stand for 30 minutes. Place the dish in the oven and bake for 30-35 minutes, or until the custard has set and the top is golden-brown. Allow to stand for 5 minutes before serving.
Meryl says : Don’t let the milk and cream mixture boil - just heat gently until warm before you add it to the eggs and sugar. Serve with crème fraiche, cream or ice cream as you wish. Delicious start to the New Year!
Here’s how to make Marmalade
and bake Grandma’s popular
All with a kick of ginger to enhance the taste. Let me know which you like best.