Here’s my slightly seasonal take on the humble but very delicious bread and butter pudding. What could be a more festive combination than oranges and spices? The orange in this pud comes in the form of marmalade and zest, while the spices are ginger, cinnamon and mixed spice.
I wish I could share with you fond memories of eating this as a child but, to be honest, the first time I ate bread and butter pudding was only a few years ago when I tried Nigella Lawson’s ginger-jam version from her Nigella Bites cookery book. It was a pudding that never really appealed to me when I was younger. It sounds, well, a bit boring really. I mean, bread? In a pudding? And butter. Who’s going to get excited about that?
But oh! Now I’ve tried it, I can safely say it is delicious and now one of my favourites. Crunchy and slightly chewy on top, soft and gooey underneath. It might not have been one of my nursery food memories, but it will be one of my children’s. Plus it’s so simple to make and comes with its own ready-made custard. What’s not to like?
This recipe is loosely based on the one in Nigella Bites.
Spiced orange bread and butter pudding
3 tbsp apple juice
1 tsp ground ginger
10 slices thick white bread
half a jar of orange marmalade
4 egg yolks
5 tbsp demerara sugar
1 tsp mixed spice
500ml double cream
1 tsp ground cinnamon
2 tbsp runny honey
Preheat the oven to 190°C/gas mark 5.
Grease a medium-sized pudding dish with some of the butter.
Put the sultanas in a small bowl and mix with the apple juice and ginger. Pop in the microwave and heat on medium power for a minute and then leave to stand. This is Nigella’s trick for plumping up the sultanas. She uses rum but I didn’t think the kids would be too keen on that.
Make up sandwiches with the white bread, spreading the butter and marmalade generously. Cut in quarters into triangles and then arrange in your dish, some pointing up and some pointing downwards. Sprinkle over the sultanas and pour over any remaining gingery apple juice.
Lightly whisk the egg yolks and egg in small bowl and mix in 3 tablespoons of the demerara sugar and mixed spice. Then add the cream and milk and combine. Pour over the marmalade sandwiches and leave for 10 minutes or so to give the custard a chance to soak into the bread.
Dot some butter onto the visible bread. Mix the ground cinnamon with 2 tablespoons of demerara sugar and sprinkle over the top. Finally drizzle the honey over the top too.
Place the dish on a baking tray and cook in the oven for around half an hour until the custard has set and the crusts poking out are browned and caramelised. Leave for 10 minutes before serving. It will be agony waiting that long as it smells so good!