To prolong that festive holiday feeling we went to the cinema en famille yesterday. It’s rare that we can find a film that Mum, Dad, two teenage boys and our 8-year-old ‘extra girly, fashion loving, happily ever after seeking’ daughter all want to see – but this time we had the perfect candidate … Paddington. It was a wonderful mixture of cute, funny, magical, nostalgic, a bit Christmassy, not too schmultzy. Completely, definitely my new favourite film.
It’s a film –
- about how a pair of dust busters can save your life,
- which features the glorious Julie Walters ‘not being surprised at anything since the invention of the microwave’,
- which introduces the game of playing Top Trumps with the ingredients list on a packet of your favourite biscuits,
- which reminds us of the importance of always having emergency rations under your hat … BIG hat = BIG rations,
- starring Nicole Kidman as a leopard-skin-wearing, evil cat burglar taxidermist,
- headlining marmalade sandwiches … and the occasional meat paste ones.
But most crucially, it’s a film about home and the importance of being made to feel welcome in a new home – ‘in London nobody’s alike, which means everyone fits in’ … that gets top marks for a beautiful sentiment from me.
Oh yes, and it’s also a film about how every family should have a Marmalade Day once a year.
So from ‘marmaladeandme‘ to you – here’s my interpretation of a Marmalade Day … Find someone you love and watch the Paddington movie together. Then when it’s over and you are feeling as warm and fuzzy as a bear after a blow dry, indulge in this Marmalade Bread and Butter Pudding to complete a perfect, chocolate box experience … it’s made with Paddington-worthy marmalade sandwiches after all.
This is another ideal festive leftovers dish too. Leftover turkey is a given, but I also always have a supply of other leftovers –
- mixed peel – from Christmas cake & pud
- cream – from always thinking that we’ll use more than we actually do. Note : You’ll see from the recipe that the pudding itself doesn’t use much cream but I can say with confidence that you will pour SO much cream over this when you are eating it. Trust me – I’m not a cream person but with this dessert it’s impossible to avoid.
- white sliced bread – it’s the only way to go for a turkey sarnie and once it’s gone past its best, the last few slices need a new use for sure.
There are loads of things that I love about this dish –
- It’s very quick and easy to make. First make marmalade sandwiches; then whisk together a cream, egg, sugar mix; pour the mix over the sarnies; top it with orangey crunchiness; pop it in the oven.
- Once cooked you get a puffy, creamy base with a crispy, golden, citrus topping. Heaven.
- Stale bread never tasted so good.
- It freezes surprisingly well. Pop it in the freezer before cooking (at the end of stage 5) then defrost before cooking.
- It’s also particularly yummy served at room temperature. I wasn’t expecting this either. True story.
- And perhaps most importantly, it’s the first recipe on this blog to include marmalade. Now that alone, must make it worth giving it a go …
- 6 slices white bread, with crusts left on (stale is fine)
- 100g (4oz) softened butter
- 3 tablespoons orange marmalade
- 275ml (10 floz) milk
- 60ml (3 floz) double cream
- 3 eggs
- 75g (3 oz) caster sugar
- Grated zest of 1 large orange
- 1 level tablespoon demerera sugar
- 25g (1 oz) mixed peel
- a lightly buttered baking dish (approx 18 x 23cm and 5cm deep)
- Preheat the oven to 180ºC, 350ºF (gas mark 4).
- First generously butter the slices of bread on one side, then spread the marmalade on 3 of these slices, and put the other 3 slices on top (buttered-side down) so you've got 3 rounds of sandwiches. Now spread some butter over the top slice of each sandwich and cut each one into quarters to make little triangles.
- Then arrange the sandwiches, butter-side up, overlapping each other in the baking dish and standing almost upright.
- Whisk the milk, cream, eggs and caster sugar together and pour this all over the bread.
- Scatter the surface of the bread with the grated orange zest, demerera sugar and the mixed peel.
- Now place the pudding in the oven and bake for 30-40 minutes until it's puffy and golden and the top is crunchy.
- Serve straight from the oven with plenty of pouring cream or leave to cool to room temperature if you prefer.