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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.

 Chunky Marmalade Bread and Butter Pudding

  Serves 4-6

 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
To serve:
 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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