English marmalade bread and butter pudding

Recipe from: 26 April 2010

Ingredients 10
Servings 2
Minutes 20 mins


Serving Change
  • 140
  • 75
  • 75
    walnuts or pecan nuts
  • 500
    double cream
  • 2
  • 100
    caster sugar
  • 6
    thick slices white bread, buttered and with the crusts removed, cut diagonally into quarters
  • 15
    toasted oats
  • 3
  • 25
    whisky to taste


20 mins
Preheat the oven to 180 C.

Place 110 g of the marmalade in the base of four individual ovenproof dishes and sprinkle half of the sultanas and the nuts over the marmalade.

Put 300 ml of the cream into a pan and heat until boiling and then set aside.

Put the eggs and 85 g of the sugar into a separate bowl and whisk together and then pour the boiling cream on to the mixture and whisk well.

Pour half of the mixture onto the marmalade and sultanas and reserve the rest.

Layer the bread on top of this, sprinkle on the rest of the sultanas and the pour on the rest of the cream mixture.

Put these dishes on a metal tray and bake in the oven for about 20 minutes.

The sauce:

Lightly grill the oats until they change colour and then set them aside to cool.

Whisk the rest of the sugar and cream in a mixing bowl, add the honey and whisky and add the oats when they have cooled down,  whisk.

Spoon the mixture into small round dishes and put this in the fridge until you are ready to serve.

Put the remaining marmalade in to a pot and microwave on full until it has melted, brush the melted marmalade on top of the bread and butter puddings as soon as they are taken out of the oven.

Garnish with strips of peel and serve with the sauce.

Read more on: bake


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