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    Home » Desserts » Marmalade Bread and Butter Pudding

    Marmalade Bread and Butter Pudding

    Marmalade bread and butter pudding in white enamel dish this …

    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.

    Marmalade sandwiches for Marmalade bread and butter pudding
    Marmalade bread and butter pudding in white enamel dish ready to cook

    And here's how to make this Marmalade Bread and Butter Pudding

    1. First, make marmalade sandwiches
    2. Whisk together a cream, egg, sugar mix
    3. Pour the mix over the sandwiches
    4. Top the sandwiches with mixed peel and grated orange rind for orangey crunchiness
    5. Pop it in the oven
    6. Once cooked you get a puffy, creamy base with a crispy, golden, citrus topping.  Heaven.

    This is an ideal festive leftovers dish too.  Leftover turkey is a given, but I also always have a supply of other leftovers -

    • mixed peel - leftover from Christmas cake and Christmas pudding
    • cream - leftover 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.
    Marmalade bread and butter pudding in white enamel dish ready to cook

    There are loads of things that you'll love about this Marmalade Bread and Butter Pudding

    • It's very quick and easy to make.
    • 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 delicious 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 ...
    Marmalade bread and butter pudding in white enamel dish
    Print

    Marmalade Bread and Butter Pudding

    Print Recipe

    ★★★★★

    5 from 1 reviews

    This is 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.

    A tiny bit tweaked from a recipe by Delia Smith.

    • Author: Rachel Page
    • Prep Time: 15 mins
    • Cook Time: 40 mins
    • Total Time: 55 mins
    • Yield: 6 1x
    • Category: Desserts
    • Method: Oven baked
    • Cuisine: British

    Ingredients

    Scale
    • 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

    You will also need -

    a lightly buttered baking dish (approx 18 x 23cm and 5cm deep)

    Instructions

    1. Preheat the oven to 180ºC/160ºC Fan/350ºF (gas mark 4).
    2. 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.
    3. Then arrange the sandwiches, butter-side up, overlapping each other in the baking dish and standing almost upright.
    4. Whisk the milk, cream, eggs and caster sugar together and pour this all over the bread.
    5. Scatter the surface of the bread with the grated orange zest, demerera sugar and the mixed peel.
    6. Now place the pudding in the oven and bake for 30-40 minutes until it's puffy and golden and the top is crunchy.
    7. Serve straight from the oven with plenty of pouring cream or leave to cool to room temperature if you prefer.

    Keywords: cosy, family, comfort

    Did you make this recipe?

    Share a photo and tag us on Instagram (@marmaladeandme) — we can't wait to see what you've made!

    Reader Interactions

    Comments

    1. Sally

      March 06, 2015 at 6:29 pm

      You inspired me to look for a way to make this an eggless recipe. I made it this afternoon substituting 2 tbsp of corn flour for the eggs and making a custard with the rest of the ingredients, before pouring over the bread. It came out really well!

      ★★★★★

      • Rachel

        March 07, 2015 at 7:42 pm

        What a great idea. I shall remember that ...

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