This wickedly sticky marmalade bread and butter pudding is a tribute to our love of toast with butter and marmalade. And given that it relies on slightly stale or day-old bread, it feels particularly timely when we might not be buying fresh bread as often as usual.
salted butter, softened
6 thin slices day-old white bread, with crusts
150g coarse-cut marmalade
300ml double cream
300ml fresh orange juice
8 medium egg yolks
100g golden caster sugar
1. Butter the slices of bread on one side and spread with marmalade. Cut them into 2 triangles and lay these in two rows of overlapping slices, marmalade-side up, along the length of a 35cm, 2.6-litre oval gratin or other shallow ovenproof dish. Arrange the rows at an angle to each other so the surface is even.
2. Pour the cream and orange juice into a small nonstick saucepan and bring to the boil.
3. Whisk the egg yolks and sugar in a small bowl, then whisk in the hot cream and orange mixture and return to the saucepan.
4. Gently heat, stirring constantly with a wooden spoon, ensuring the entire base of the pan is reached so the custard doesn’t stick, until it thickens enough to coat the back of the spoon. Pour this through a sieve over the bread, as evenly as possible. Gently press down with the back of the spoon to coat the bread thoroughly and leave to stand for 15 minutes.
5. Meanwhile, preheat the oven to 200C/180C fan/gas 6. Place the gratin dish in a roasting pan with warm water that comes two-thirds of the way up the sides and bake for 30-35 minutes until the custard has set on top, the edges of the bread are golden and crisp, and the marmalade sticky and glazed. Serve the marmalade bread and butter pudding 5-10 minutes out of the oven.
Recipe by Annie Bell. Food styling: Clare Lewis. Styling: Sue Radcliffe.