Malt Loaf And Marmalade Bread And Butter Pudding
Indulge in a warm, comforting Malt Loaf Bread and Butter Pudding with a delightful twist of tangy marmalade and plump sultanas. The decadent custard engulfs the layers of malt loaf, creating a luscious dessert that is both satisfying and nostalgic. Serve this delicious treat with a dollop of zesty crème fraîche for the perfect finishing touch.
— Constant Cookbook
Ingredients
- 25g/1oz butter
- 450g/1lb malt loaf, thinly sliced
- 2-3 tbsp course-cut marmalade
- 50g/1¾oz sultanas
- 325ml/11fl oz full-fat milk
- 100ml/3½fl oz double cream
- 2 large free-range eggs
- 25g/1oz caster sugar
- 2 tsp ground cinnamon
- 1 tbsp demerara sugar
- 200ml/7fl oz crème fraîche
- 1 orange
Instructions
- Butter the slices of malt loaf and spread with marmalade. Cut into triangles.
- Grease a 1.2litre/2 pint oven-proof dish with butter. Arrange a layer of malt loaf in the bottom of the dish.
- Sprinkle over some of the sultanas. Continue to repeat the malt loaf layers and sultanas until they are all used up.
- In a pan gently heat the milk and cream. Remove from the heat just before it comes to the boil.
- Whisk the eggs in a bowl with the caster sugar and cinnamon. Gradually add the warm milk and cream and continue whisking until all the milk is incorporated.
- Pour the custard over the malt loaf and sprinkle the demerara sugar over the top. Leave the pudding to stand for 30 minutes before baking: this allows the bread to absorb the milk.
- Preheat the oven to 180C/350F/Gas 4.
- Bake for 30-40 minutes, or until the custard has set and the pudding is golden-brown.
- Leave the pudding to cool slightly.
- Mix the crème fraîche with the zest of the orange and serve it with the pudding.
Cook Time
2H
Prep Time
PT1H
Yield
Serves 4
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