Adult Scottish Marmalade Bread and Butter Pudding.
This classical British winter pudding is an excellent way to use up bread, is exceptionally good with Challa, Brioch, or the crusts of your loaves. I remember helping my paternal grandmother make this when I was incredibly young, my job was to butter and marmalade the bread!
I have given you options to convert this recipe to gluten free, or dairy free in the ingredients, so that no one loses out.
This version is made with Whiskey; however, I have a friend who makes it made it with Vodka instead and it works perfectly well!
This recipe doesn’t require you to make a separate custard.
Ingredients serves 6.
¾ tsp good quality vanilla extract
150g brown caster sugar
2 broad strips orange zest
3 Large free-range eggs beaten plus 1 egg yolk.
300ml (10fl oz) double cream or plant-based cream.
300ml (10fl oz) milk or plant milk
50g butter or vegan spread
6 generous tbsp fine-shred orange marmalade
75ml (2½fl oz) whisky
I tablespoon water
About 250g sweet bread such as challah, brioche, or panettone, sliced, or gluten free bread.
Finely grated zest of 1 orange
Method
Cut your bread into equal slices and spread the butter or vegan spread on each slice. Lay the pieces over each other in an oven- proof dish.
Heat the whiskey, and water with the orange zest gently over a low heat, then pour evenly over the sliced bread so it is equally covered.
Mix the beaten eggs, the extra egg yolk, milk, and cream together with ¾ of the sugar and the vanilla essence.
Pour the egg mixture evenly all over the bread, making sure every piece is covered, set aside while you Preheat the oven to 180C/350F/gas 4. so, the “custard” seeps through, this makes the pudding lighter.
Sprinkle the remaining sugar over the top of the pudding and bake for 35-45 mins until golden brown and the custard has set.