MARMALADE BREAD AND BUTTER PUDDINGS | SA Garden and Home

Keep the cold at bay with this easy menu and a bottle of good red wine. 

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(Makes 6)

INGREDIENTS

80g sultanas and/or raisins

125ml freshly brewed
Rooibos tea

30ml sherry or orange juice

8–10 thick slices raisin bread
or white bread

50g butter at
room temperature

80g marmalade

3 eggs

2 egg yolks

60ml castor sugar

250ml cream

500ml milk

5ml vanilla extract

TO SERVE

icing sugar, for
dusting (optional)

cream, custard or ice cream

METHOD

1. Preheat the oven to 180°C. Grease a 5cm-deep baking dish or six ramekins.

2. Place the sultanas and/or raisins in a small, heatproof bowl and cover with the hot Rooibos tea and sherry or orange juice. Set aside for 15 minutes.

3. Butter both sides of each slice of bread.

4. Sandwich the slices together with a layer of marmalade and cut each in half diagonally, then again into quarters.

5. Arrange half the bread triangles in rows in the prepared dish or dishes.

6. Drain the soaked fruits and sprinkle half over the top. Repeat with the remaining bread and fruit.

7. Whisk the rest of the ingredients together in a mixing bowl and pour over the bread mixture. Allow to stand for 15 minutes.

8. Place the dish or ramekins on a baking sheet and bake for about 30–35 minutes, for a large pudding, or about 20–25 minutes for individual puddings, or until golden and set.

9. Dust the tops with icing sugar, if desired. Serve warm with cream, custard or ice cream.

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