Marmalade bread and butter pudding
A good way to use up old bread, this bread and butter pudding replaces dried fruit with marmalade for a lower potassium alternative.
Recipe (serves 6-8)
8 slices day-old crusty white bread, crusts removed
50g very soft butter
4 tbsp orange marmalade, plus 4 tsp
300ml full-fat milk
248ml pot double cream
3 large eggs
4 tbsp golden caster sugar
1 tbsp demerara sugar
- Heat oven to 160C/140C fan/gas mark 3. In a bowl, mix together the grated zest of 1 orange with the butter.
- Spread one side of each slice of bread with a thick layer of butter, then spread 4 of the slices on the back with 1tbsp marmalade. Put the remaining bread on top to make 4 marmalade sandwiches, then cut each into 4 triangles. Arrange in a large ovenproof dish.
- Cut the ungrated orange in half; cut half into 8 thin slices; then cut these into quarters. Put in a heatproof bowl with 3 tablespoons water, cover with clingfilm and microwave (800W) on high for 2 minutes. Leave to cool. Squeeze the juice from the grated orange and the ungrated orange half into a jug. Whisk in the cream, milk, eggs and sugar. Pour over the pudding and leave to soak for 30 minutes.
Drain the liquid from the orange slices and scatter them over the top of the pudding, along with the remaining marmalade and sprinkle over the demerara sugar. Bake for 45 mins-1 hour or until puffy and starting to caramelize. Serve hot or warm.
Amended with thanks from BBC ‘good food’ website.