Marmalade bread and butter pudding
The lovely people at Warburtons sent me some of their new Thins range to try and I
couldn’t help but think what a great thing they would be for making bread and butter pudding – one of those childhood favourites that’s enjoying a comeback, and rightly so.
They Thins are the perfect size for a bread and butter pud, they are nice and, er, thin (unsurprisingly) and they have no crusts, plus they cut into lovely triangles as they are properly square. And they only have 100 calories each so you can pretend you’re making a really healthy January pud.
In fact, they do make a pretty healthy sandwich, which you can stuff with loads of interesting fillings, and stick to your new year healthy eating resolutions.
But I am afraid to say by the time I had finished, this pud was unapologetically indulgent and warming – because although I used the light and fluffy Thins instead of normal bread, I also used a tub of single cream and a plenty of sugar which kind of took it away from the lower calorie place it had been heading towards.
Warburtons sponsored the Paddington premiere, and kindly took me along to it, so with that in mind, I decided to pimp my pud with marmalade, of course, raisins, orange zest and almond extract, and topped it with demerara sugar. It literally took five minutes to make – and it tasted fantastic, though I say so myself. In fact, we managed to scoff the lot after supper. Well, it was so cold today. And it was soooo delicious…ooops
So here is the recipe. You don’t have to use Warburtons Thins, of course – but they worked really well, absorbed the custard mix brilliantly, and tasted great.
1 pack of Warburtons Thins
2 tablespoons butter
3 tablespoons marmalade
2 teaspoons cinnamon
1 handful sultanas
zest of 1 orange
150ml single cream
1 teaspoon vanilla extract
1 teaspoon almond extract
50g demerara sugar
Preheat the oven to 190C.
Spread the thins with butter and marmalade, then make them into sandwiches and cut them in half, diagonally, into triangles.
Place the triangles into a baking dish, sprinkling with cinnamon, sultanas and orange zest as you go.
Beat the eggs with the cream, milk, vanilla extract and almond extract. Pour the mixture over the bread and sultanas. Sprinkle with the sugar.
Leave for ten minutes or so for the bread to absorb the milky mixture then bake for 45 minutes until browned on top.
Serve warm with more cream, if you wish.
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