Recipe Book

Marmalade Glazed Bread & Butter pudding

Serves 4/6


  • 25g/1oz butter, plus extra for greasing
  • 8 thin slices bread
  • 50g/2oz sultanas
  • 350ml/12fl oz whole milk
  • 50ml/2fl oz double cream
  • 3 free-range eggs
  • 25g/1oz granulated sugar Nutmeg, grated, to taste
  • 125g Hawkshead Relish Five Fruit Marmalade

Preparation method

Preheat the oven to 180C/355F/Gas 4.

Grease a 1 litre/2 pint pie dish with butter.

Spread each slice of bread with on one side with butter, and then cut into triangles.

Arrange a layer of bread, buttered-side up, in the bottom of the dish, then add a layer of sultanas. And then repeat the layers of bread and sultanas, until you have used up all of the bread. Finish with a layer of bread, and then set aside.

Gently warm the milk and creams in a pan over a low heat don't let it boil.

Crack the eggs into a bowl, add three quarters of the sugar and lightly whisk until pale.

Add the warm milk and cream mixture and stir well, then strain the custard into a bowl.

Pour the custard over the prepared bread layers and sprinkle with nutmeg and the remaining sugar and leave to stand for 30 minutes.

Place the dish into the oven and bake for 30-35 minutes, or until the custard has set.

Generously spread the top with the Hawkshead Relish Five Fruit marmalade and place back in to the oven for a further 10 minutes, if you want a caramelised glaze, place the finished pudding under a medium hot grill until the marmalade glazes to a golden brown.

For a more luxurious pudding, try using brioche instead of bread.

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