Recipe of the month: Sticky whisky marmalade pudding
This is a variation of the traditional bread and butter pudding we included on the website in March 2012.
300g butter
300g bread (suggest day old loaf)
Marmalade (with or without rind according to taste)
3 eggs
60g plus 1 tbsp organic brown sugar
2 tbsp whisky
275ml whole milk
75ml nata
Nutmeg to taste
Zest of small lemon
Zest of small orange
To serve: thick double cream or crème fraiche
Slice bread (quite thick slices) and butter both sides, placing a layer in the bottom of an over proof dish. Spread marmalade over these slices. Cover with another layer of buttered slices of bread.
Whisk eggs and 60g sugar, then whisk in whisky, milk, cream and another spoonful of marmalade. Grate in nutmeg, lemon and orange zest. Pour the mixture over the bread pushing bread into liquid until completely covered. Leave to rest 30 minutes.
Heat oven to 180ºC.
Scatter the last tablespoon of sugar over the top of the pudding and bake for 35-40 minutes, until golden and puffed up. Cool for 10 minutes before serving with cream or crème fraiche. |