Simple Marmalade Bread and Butter Pudding
A moist, comforting sponge pudding steamed or baked to perfection, drenched in warm pouring syrup or rich toffee sauce.
Ingredients
- • 500ml Full-fat milk
- • Dundee Marmalade - Enough to spread over the slices of bread you use
- • Butter - Enough to spread over the slices of bread you use
- • 8 - 12 Slices of White Bread - We use a presliced standard sandwich loaf
- • Several drops of Vanilla Essence
- • 2 Large Eggs
- • 2 tbsp Caster Sugar
- • 70g Sultanas (1/3 Cup)
- • 1 tbsp of Demerara Sugar
Preparation Steps
Remove the crusts from the bread.
Butter each slice thickly, then spread marmalade on each slice.
Cut each slice into quarters.
Place the pieces butter side up in the bottom of your dish in rows. We put each piece in as though it were diamonds and not squares. Make sure each row overlaps slightly.
Once the bottom of the dish is covered, sprinkle on half the sultanas.
Arrange another layer of buttered bread and sprinkle on the rest of the sultanas. Finish with a final layer of bread, butter/marmalade side up.
If you need more bread just butter more as required. Place to one side.
In a jug, beat the eggs together with the castor sugar.
Heat milk to a simmer in the pan (do not boil) with vanilla essence.
Pour the heated milk into the jug and mix well the milk well with the eggs and sugar.
Preheat oven to 180 degrees; ours is a fan-assisted oven, so adjust accordingly for your own.
Slowly pour the mixture onto the bread. While pouring, press the bread down gently with the back of a fork to ensure that the milk mix is fully absorbed.
Once all the milk is poured on top and has been absorbed as much as possible, sprinkle some demerara sugar over the top.
Bake in the oven for around 30 minutes or until golden on top.
Marmalade Bread and Butter Pudding can be served warm or cold with cream, ice cream, or just a spoon straight out of the oven dish!