Marmalade Bread and Butter Pudding
Recipe from Stork

Marmalade Bread and Butter Pudding

  • easy
  • 15 – 30 min.
  • 6 portions
  • Stork Packet
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Ingredients

    25g Stork spread

    400ml Just Milk

    200ml double cream

    Zest of 1 orange

    1 vanilla pod, scraped or 1 tsp Nielsen-Massey vanilla extract

    50g Billington’s Golden Caster sugar

    3 large eggs

    3 egg yolks

    300g day-old brioche loaf, cut into 1.5cm thick slices

    125g fine cut marmalade

    100g raisins


Method

We’ve added marmalade for a delicious twist on the traditional bread and butter pudding recipe. It’s deceptively simple to make and using brioche adds a lovely rich flavour. You can also make this pudding recipe without marmalade by adding slightly more sugar to the custard base.

  1. Preheat the oven to 170°C/325°F/gas mark 3. Generously grease the base and sides of a 2.6 litre rectangular Pyrex dish with the Stork and set aside. Combine the milk, cream, orange zest and vanilla pod and seeds in a saucepan and bring to simmering point.
  2. Meanwhile whisk the sugar, eggs and egg yolks in a large Pyrex bowl. Pour the hot milk mixture over the eggs and sugar and whisk to combine. Discard the vanilla pod.
  3. Mix the marmalade with 2 tbsp of hot water to loosen, then spread over the slices of brioche. Arrange the brioche slices in overlapping layers in the bottom of the dish, sprinkling raisins between the layers.
  4. Pour the custard mixture over the top and leave to soak for 15-20 minutes. Bake in the oven for 35-40 minutes until golden brown. Leave to stand for 10 minutes before serving.

Oven Temperature: 170 C

Baking time: 40 m

GDA

Calories Sugars Fat Saturates Salt
602 kcal 43.4g 32.9g 17.3g 0.7g
30% 48%  47%  87%  12%
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