Ingredients: [Flavoured Butter] 75g unsalted butter, pinch nutmeg, pinch cinnamon, zest large orange. [Other] good quality bread, 5 egg yolks, 1/2 egg white, 70g caster sugar, 250ml whole milk, 284ml double cream, vanilla pod, 4 tablespoons fine-cut marmalade.
Note: I reduced the ingredients by half to serve 2 people.
Create the flavoured butter by mixing unsalted butter, nutmeg, cinnamon and the zest of an orange.
Cut as many slices of bread as needed to fill your bowl. Butter the bread on both sides with the flavoured butter and stack in the bowl leaving the tips protruding.
Mix the egg yolks, egg white and sugar until smooth. Gently heat the milk, double cream, vanilla seeds and vanilla pod and pour slowly into the egg mixture while whisking continually.
Then pour the mixture over the bread and leave to soak for 20 minutes. Once soaked cook in a bain marie for 40 minutes until the custard has set. Meanwhile, melt the marmalade in a saucepan and spoon over the bread and cook for a further 20 minutes until sticky and golden – serve!
Despite parts of this recipe being unknown territory (custard and marmalade glaze) it was fairly simply to make and I’ve always loved bread and butter pudding so I was very happy to finally taste this dish.
The flavoured butter was lovely and aromatic and adds a hint of spice to the dish and the marmalade has created a sticky, gooey toffee like texture which is delicious!
The custard and bread has formed a smooth, light sponge which works really well with the other textures.
My only criticism of the recipe is it’s sweetness. I don’t personally have a sweet tooth and at times the dish can be a little sickly. I’d also like to add some dried fruit such as raisins or currents to this dish as, to me, bread and butter pudding isn’t complete without them.