Beautifully indulgent bread and butter pudding
This treat is sure to add some homely sweetness to your January, and some golden colour to your kitchen in the dark winter evening.
- 450ml/¾ pint milk
- 100ml/3½ fl oz double cream
- 3 eggs
- 1 tsp vanilla extract
- 6 slices of bread cut from a bloomer loaf
- 40g/1½ oz butter, at room temperature
- 140g/5oz medium-shred marmarlade
- 70g/2½ oz caster sugar
- 1 tbsp demerara sugar
- Whisk the milk, cream, eggs and vanilla together in a large jug and set aside.
- Lay out the slices of bread on a large chopping board and spread butter over three of them and marmalade over the remaining three. Sandwich the slices together then spread the top with the remaining butter.
- Cut the sandwiches into wedge shapes then arrange in a buttered 20 x 26 x 4cm/8 x 10½ x 1½ in small rectangular cake tin. Sprinkle with caster sugar, whisk the milk mixture one more time and pour over the bread. Sprinkle with the demerara sugar and leave to soak for 15 minutes. Preheat the oven to 180°C/350°F/gas mark 4.
- Bake the pudding for about 30 minutes until well risen, the tops of the bread are crisp and golden and the custard just set.
- Scoop into shallow bowls and serve with hot custard or cream (whichever takes your fancy).