Want an easy recipe using marmalade that’s a comforting winter pudding too? Look no further.
Wallowing in winter, we have grown somewhat addicted to a bread and butter pudding each Sunday.
When you’re not in the mood to do much, this comforting pudding is barely more difficult than making a round of sandwiches and lately I’ve been going on auto pilot each weekend to knock one up after our roast dinner that leaves us with enough pudding to enjoy for a few days during the week too.
Helen recently told me about making home made butter in the food processor and I scooped up the next batch of reduced cream I spotted at the supermarket to make some myself. It’s astonishingly easy and whilst questionable whether it saves you money, certainly the home made butter is no more expensive than basics range if you buy your cream marked down. Using your own butter to bake is very satisfying if nothing else. Simply blitz it in the processor with usual blade until it “breaks” then pour off the buttermilk (for muffins!).
Making my own marmalade is not something I’ve managed yet. Probably the vast supply I have received from other people has rendered doing it myself fairly pointless. With a heaving store cupboard of jars, I vowed this year to use up things lurking at the back lest they sit there unloved another year.
Marmalade takes the traditional bread and butter pudding up a gear. Paddington certainly knew what he was talking about. I think marmalade tastes much better on sandwiches than toast.
These are all shoved in really. There’s no point worrying about how neat they are as the pudding puffs up in the oven anyway.
The puffing up is my favourite part. The pudding looks done after 45 minutes but if you give it another ten the surface of the bread rises up and looks more impressive. It sinks back down afterwards anyway but I rather enjoy the moment and give mine extra time to rise.
So three or four weeks later, having mastered a fairly basic bread and butter pudding I am toying with more exotic versions.
Or would this, pun well and truly intended, be over egging the pudding?
Marmalade Bread and Butter Pudding
Serves 6-8
Ingredients
8 slices of bread or 10 with crusts removed
3 tbsp butter
200g marmalade (shredless or with shred picked out)
500ml whole milk
100ml double cream (I use Elmlea reduced fat version)
3 large eggs
100g sugar
1 tsp vanilla extract
1 tsp nutmeg
demerara sugar for sprinkling
You will need a medium size oven proof dish.
Directions
1. Preheat the oven to 160c / Gas 3. Spread the bread as if making sandwiches with the butter and marmalade. I prefer mine with shred removed but you can leave it in if you like.
2. Sandwich slices together then cut vertically into three strips. Arrange the strips in the dish, first one direction then the other, piling on top of each other and fitting snuggly.
3. Beat the milk, cream, eggs, sugar , vanilla and nutmeg together in a jug and whisk until the yolks have been broken. Slowly and evenly pour over the breadstrips.
4. Sprinkle demerara sugar over the top and bake for 50-60 minutes until puffed up. This pudding is best served warm.
I am sending this post to Family Friendly Fridays at Ren’s Fabulicious Food.
Lovely pictures and thanks for sharing this recipe! I’ve never tried a bread and butter pudding, but it sounds yummy:-)
Mmmmhhh, I love bread pudding. This one looks and sounds amazing. This version is awesome!
Cheers,
Rosa
I don’t think I’d want it without marmalade or something extra again!
This looks and sounds amazing! I can almost smell that fabulous eggy bread smell, I am craving bread and butter pudding now, will have to make some later.
Thank you! It certainly made my house smell good on a Sunday afternoon!
You make it look so pretty! I have never managed to make a B&BP look cute.
It’s the secret weapon of a Cornish blue stripy jug I have up my sleeve!
Wow this looks so delicious. And how fantastic that you have home made butter. It looks lovely! I’ll have to give it a go sometime as it seems so easy! 🙂
This is JUST my kind of February pudding recipe and I can make this with my home-made marmalade too! I use ginger marmalade in bread and butter pudding, but may try the usual citrus type now! Looks and sounds fab Sarah!
Karen
I just love this and it has to be one of my all time favourite puddings although I haven’t made it for a while. I have always used marmalade in the one I make too but use brioche as it has the ability to soak up all that rich eggy mixture so well.
Your photos are just amazing too xx
Thanks – it’s the new 50mm 1.4 lens 🙂
That recipe is so rich, we will use has to do it before bikini season arrives. a greeting
Wow, delicious and lovely photos too! I’ve also just noticed that your blog has changed and looks even more beautiful! That must have happened very recently as I think I was here earlier. Thank you so much for linking this up to Family Friendly Fridays – its perfect! My kids will love this. xx
Thanks! It is a cosmetic work in progress. A few more changes in the pipeline hence the infrequency of posting lately!
Loving that little moving baking book widget. Yours will be on there soon 🙂
Thank you! It might make Amazon’s selection if enough people buy it!
Gorgeous photos Sarah you have given me serious bread and butter pudding craving. I love how the French call bread and butter pudding pain perdu – lost bread! So much more evocative.
The French have some great names for stuff. Apparently they call some choux buns “nuns’ farts”!!
Thanks for sharing this, its looks and sounds delicious. I will give it a try. I might even give the homemade butter a go.
The fluffing-up process is my favourite part too! Recipe looks delish!
i’m into hot puddings at the moment so this is right up my alley. Loving your stripy jug 🙂
I’m going to embark on some seville orange marmalade this week – slightly dreading all the chopping involved but going to give it my best shot!
Thank you – one of my many Cornish blue pieces! Good luck with the marmalade!
That looks amazing Sarah. Unlike Paddington thanks for not keeping it under your hat!
I had forgotten he kept his sandwiches under his hat!
Lovely recipe.. I make one almost the same but I use Star anise in it … http://writingacookerybook.blogspot.com/2011/02/bread-and-breakfast-with-dan-lepard-and.html
Thank you, I hadn’t seen that until now. Not sure I agree with them being “almost the same” as yours has much higher ratio of cream to milk, addition of raisins, orange zest etc but thank you for sharing!
I love the idea of making your own butter but perhaps it’s one for after major holidays when for a few hours you can get cream at 10p a pot as the supermarkets have a clear out!
Yes – good plan!
So lovely, what a comforting treat! Send some this way please x
You definitely deserve it! Hope you and baby are doing well x
Thanks again for linking this up Sarah, I’ve mentioned your entry in the round-up xxx
So impressed you made your own butter. Bread and butter pudding is such a staple of my childhood – it was economical…we never threw away stale bread. Sadly my family have an aversion to dried fruit but marmalade is an idea….I’ll let you know how it fares (KP and teens increasingly resemble panel on Masterchef). It’s the puffing up and egg custard that clinches it for me (no surprise there). Great comfort food.
He he, I have fuss pots aged 4 and 40. Hilariously it’s the 40 year old who is most hassle as he won’t eat anything “with bits in it”.
That is actually such a good idea putting the bread horizontaly in and in rectangles! I’ve always tried to put them in as triangles then ending up with a gap in the end – but your way works great!
The puffing up is amaazzinggg – a truly eggesellent dessert!
Yes I think “soldiers” gives you a much snugger fit! Glad you like it!
Bread pudding is always such as big hit in my house. I’ll be sure to try this fabulous recipe next.