Marmalade and Whisky Bread and Butter Pudding



1 loaf white bread, crusts removed
4 eggs 1 packet softened butter 100g sugar 200ml double cream 200ml semi-skimmed milk 100g sultanas 25g mixed peel (or chocolate drops if you prefer) 1 vanilla pod 3 tbsp thick-cut marmalade 2 shots whisky (Could even use the best, single malt!)


Pre-heat the oven to Gas Mark 4/180C

Thickly slice and butter the bread.

In a mixing bowl, whisk together the eggs, sugar, cream and milk, then split the vanilla pod in half lengthways and scrape out all the seeds with the back of a knife then place the seeds in the custard mix (you could then put the pod in some sugar in a sealed jar to make some vanilla sugar).

Layer the bread in the dish, shaking in the fruit until the dish is full, making sure you have fruit in between each layer.

Pour on the custard mix and then place the dish in the fridge for an hour to soak, keeping a little of the custard mixture back to top the dish up when you take it out again.

Mix the whisky with the marmalade and spread this liberally over the dish.

Bake at 180C for 35 to 40 minutes until set, but with a slight wobble!

Proper Custard


100ml double cream 200ml milk 1 vanilla pod 3 egg yolks 75g sugar


Put the milk into a saucepan.

Split the vanilla pod lengthways and scrape the seeds into the milk then add the whole vanilla pod.

Add the cream and bring the mixture up to the boil, then remove the whole vanilla pod.

Whisk together the egg yolks and sugar.

Pour two-thirds of the hot milk/cream into the egg and sugar mixture, whisking all the time.

Put the remaining third of the milk and cream mixture back on to the stove and bring this back to the boil.

When the mixture is boiling, turn the heat down as far as possible and then, using a spoon or spatula, stir in the egg/sugar/milk and cream mixture and continue to cook this until the mixture coats the back of the spoon (be careful not to boil this, however, as otherwise it will split and end up like scrambled eggs!).