Chunky Marmalade Bread and Butter Pudding
Is there anyone, anywhere who doesn't like bread and butter pudding? If you're a devoted fan, then this is bread and butter pudding as you've always known it, but with the added extra of Seville orange marmalade, chunky candied peel and grated orange zest – a delightfully different combination, which produces another winning version of an old-time favourite. Bread and butter pudding is served a lot in restaurants nowadays, but none is as good as the home-made version, which, for me, has to have a crunchy top to contrast with a soft fluffiness inside.
|2 rounded tablespoons dark chunky orange marmalade|
|6 slices white bread, from a good-quality large loaf, ½ inch (1 cm) thick with crusts left on|
|2 oz (50 g) softened butter|
|10 fl oz (275 ml) whole milk|
|2½ fl oz (60 ml) double cream|
|3 large eggs|
|3 oz (75 g) sugar|
|grated zest 1 large orange|
|1 level tablespoon demerara sugar|
|1 oz (25 g) candied peel, finely chopped|
|crème fraîche or chilled pouring cream|
|Pre-heat the oven to gas mark 4, 350ºF (180ºC).|
|Oven temperatures and Conversions|
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|You will also need a baking dish, base 7 x 9 inches (18 x 23 cm) and 2 inches (5 cm) deep, lightly buttered.|
This recipe is taken from Delia Smith’s Winter Collection.
First, generously butter the slices of bread on one side, then spread the marmalade on 3 of these slices, and put the other 3 slices on top (buttered side down) so you've got 3 rounds of sandwiches. Now spread some butter over the top slice of each sandwich and cut each one into quarters to make little triangles or squares.
Then arrange the sandwiches, butter side up, overlapping each other in the baking dish and standing almost upright. After that, whisk the milk, cream, eggs and sugar together and pour this all over the bread. Scatter the surface of the bread with the grated orange zest, demerara sugar and candied peel, then place the pudding on a high shelf and bake it for 35-40 minutes until it's puffy and golden and the top crust is crunchy.
Serve the pudding straight from the oven while it's still puffy, with either crème fraîche or chilled pouring cream.
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Delia describes this marmalade as the best she's ever tasted and marmalade makers should rejoice: it needs long, slow cooking so is really easy to make.
For any special occasion, give this traditional classic pud a luxurious twist with the addition of whisky-soaked raisins.
Born out of frugality (using up stale bread) this lovely pudding has, quite rightly, pushed itself to the top of the list when it comes to family favourites - and Delia's version is particuarly good.
Chocolate lovers will be thrilled at this twist on an English favourite...it's even better if you keep it for a day or so before eating, served with chilled cream.
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