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Fruity Marmalade Bread and Butter Pudding
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The rich bread used here is already packed full of fruit - then simply spread with marmalade for a deliciously old-fashioned pudding. Serve warm with single cream or warm custard.
If you do not have fruited bread, use any leftover bread cut thinly from a small loaf (an ideal way to use up stale bread). Sprinkle some currants and candied peel over before adding the milk. Substitute the caster sugar for demerara sugar, adding an extra sprinkling over the top just before cooking for a delicious, sweet, crunchy crust.
Typical values per serving:
This recipe was first published in January 2005.