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Marmalade Bread and Butter Pudding




Source of Recipe


Sainbury's


List of Ingredients




600ml semi-skimmed milk
284ml carton double cream
4 medium size eggs
4 medium size egg yolks
125g unrefined golden caster sugar
2 x 5ml spoons vanilla extract
50g unsalted butter, softened
8 slices medium sliced white bread, crusts removed
75g sultanas
50g orange marmalade



Recipe



Preheat the oven to 190°C, 375°F, Gas Mark 5.

Pour the milk and cream into a pan. Bring to scalding point over a moderate heat.

Blend together the eggs, egg yolk and sugar, pour over the scalded milk and cream, whisking lightly, sieve the custard into a jug then add the vanilla extract.

Butter the bread slices, spread with some marmalade and cut into triangles.

Lay 4 triangles of bread into the base of a 18cm x 18cm ovenproof dish, scatter with the sultanas, lay on the remaining bread triangles. Pour over the custard and push down the bread pieces then place in the fridge for 30 minutes.

Place the dish in a roasting tin. Pour hot water into the tin halfway up the sides of the dish. Bake for 1 hour until golden brown.