Home Cooking COlumn - Marmalade Bread And Butter Pudding
Home Cooking Column - By Barbara Collins
I got sent some zingy Irish Whiskey Marmalade from Moran’s in Ballinagh, Co. Cavan. It’s so good on toast that it got me thinking of using it in this recipe. It’s so comforting and it’s wonderful with fresh cream. Check out their range at www.moranshomestore.com
Ingredients
- 10 slices white bread
- 40g (11/2oz) butter, softened
- 4 tbsp marmalade
- 3 eggs, beaten
- 250ml (7floz) milk
- 50ml double cream
- Grated zest 1/2 orange
- 3 tbsp golden caster sugar
Method
Set the oven to 180c, 160c fan, gas 4 Butter one side of each piece of bread, then spread half of the slices with marmalade. Top with the other slices of bread to make sandwiches, cut in half and arrange snugly in a baking dish.
Beat the eggs, milk, cream, orange zest and sugar together and pour over.
Top with a little extra marmalade. Place the baking dish in a baking tray half filled with boiling water.
Bake for 35-45 minutes until golden brown and the custard has set.
Contact Barbara @thegoodchinaset or on [email protected].