Marmalade Bread and Butter Pudding

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.


  • 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)


  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