Seville orange marmalade bread and butter pudding

COOKING TIME 30 MINUTES

SERVES 4–6

120–180g (4–6½oz) unsalted butter, softened, plus extra for greasing

12 slices of white bread, crusts removed

200g (7oz) medium-cut Seville orange marmalade

3 eggs

600ml (1 pint) milk

90g (3oz) caster sugar

Ground cinnamon or nutmeg, to sprinkle

Custard, to serve (optional)

GREASE A 1.1-litre (2-pint) ovenproof baking dish.

BUTTER THE BREAD SLICES on one side. Line the bottom and sides of the greased dish with some of the bread, butter-side up. If there any large pieces of rind in the marmalade, cut them into smaller 2cm (¾in) pieces, then spread half of the marmalade over the bread. Add another layer of bread and spread the rest of the marmalade onto this layer. Finish with the remaining bread.

BEAT THE EGGS WELL, mix with the milk and sugar, and pour this mixture over the pudding. Sprinkle with cinnamon or nutmeg and leave to soak for 30 minutes, then preheat the oven to 200°C (400°F), Gas Mark 6 and bake the pudding for 30 minutes or until set. Serve hot, on its own or with custard.