If you’re a big fan, then this is the traditional bread and butter pudding as you’ve always known it, but with the added extra of Seville orange marmalade to add some extra warmth and stickiness to this most comforting of British desserts.
Time: 2 hrs (plus cooling time)
Serves: 6 to 8
- 25g butter plus extra for greasing
- 8 thin slices bread
- 150g chocolate chips
- 2 tsp cinnamon powder
- 350ml whole milk
- 50ml double cream
- 2 free-range eggs
- 25g granulated sugar
- Nutmeg grated to taste
- Seville orange marmalade (we like this one from The Bay Tree)
- Grease a 1 litre/2 pint pie dish with butter.
- Cut the crusts off the bread.
- Spread each slice on one side with butter, then cut into triangles.
- Arrange a layer of bread, buttered-side up, in the bottom of the dish, then add a layer of chocolate chips.
- Sprinkle with a little cinnamon, then repeat the layers of bread and chocolate chips, sprinkling with cinnamon, until you have used up all of the bread.
- Finish with a layer of bread, then set aside.
- Gently warm the milk and cream in a pan over a low heat to scalding point. Don’t let it boil.
- Crack the eggs into a bowl, add three-quarters of the sugar and lightly whisk until pale.
- Add the warm milk and cream mixture and stir well then add four tablespoons of the Seville orange marmalade, then strain the custard into a bowl.
- Pour the custard over the prepared bread layers and sprinkle with nutmeg and the remaining sugar and leave to stand for 30 minutes.
- Preheat the oven to 180°C.
- Place the dish into the oven and bake for 30-40 minutes, or until the custard has set and the top is golden brown.
- Allow to cool completely, then in a pan, heat two tablespoons of the Seville orange marmalade until melted and then glaze the top of the pudding.
For extra zing, spread some Seville orange marmalade on the buttered bread before layering into the dish.