Bread and Butter pudding is a festive favourite for people across the UK, and this winter warmer doesn’t just rely on the bread to warm the cockles and put a wee glow on your cheeks! Whisky and some sweet doughy pudding is enough to have us salivating, but add in the marmalade and we’re almost speechless. Almost, I said. There will be plenty of space left for dessert if you produce this.
8 slices day-old crusty white bread, crusts removed
50g very soft butter
4 tbsp Seville orange marmalade
plus 4 tsp 300ml full-fat milk
248ml pot double cream
3 large seeds
1 vanilla pod
4 tbsp golden caster sugar
1 tbsp Glen Scotia Whisky
Icing sugar, for dusting
Butter each piece of bread on both sides, then spread 4 with the 1 tbsp marmalade each. Pop the remaining bread on top to make 4 marmalade sandwiches. Cut into triangles and nestle in rows in a large baking dish. Heat oven to 160C/140C fan/gas 3.
Beat the milk, cream, eggs, vanilla, sugar and whisky together, then pour over the bread. Leave to soak for 30 mins.
Dot the remaining marmalade all over the top of the pud and dust with the icing sugar. Bake for 45 mins-1 hr or until puffy and starting to caramelise where the bread breaks out of the custard. Serve hot or warm.