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
50g/2oz butter
8 slices slightly stale
(e.g. 1 day old) bread
150g/6oz
Marmalade
50g/2oz sultanas
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
Nutmeg
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.
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