Recipes


Marmalade Bread & Butter Pudding
From Proper Puddings by Hugh Evans

This is the marmalade variation on the basic recipe, so is edited a little from Hugh's original version.

150g butter, plus extra for buttering the dish
10–12 slices of white bread
225g marmalade
6 eggs
900ml mixed double cream and milk, preferably half and half
115g caster sugar

Butter a large (1.7-litre or more) baking dish.
Butter each slice of bread quite thickly. It helps if the butter is quite soft. Then spread each slice with the marmalade.

Place the bread in layers in the baking dish, butter side up. The top layer should be well below the top of the dish, as the pudding rises when the custard mixture is added.

Make the custard mixture by beating the eggs lightly, and then whisking in the milk, cream and sugar.

Pour the custard mixture gently over the pudding. It takes a little time to soak in. There should be enough custard to just cover the pudding, but this can sometimes be a bit tricky to get just right.

Leave to stand, preferably for half an hour or even an hour to allow the custard to soak in. Meanwhile put the oven on to 350F/180C/gas mark 4.

Bake in the oven for about 45–60 minutes. Test it by pushing a knife into the middle: the custard should be just cooked, and the top should be golden brown.

Leave to stand a little before eating, at least 10 minutes, so that it is warm rather than very hot.

'Most people serve bread and butter pudding with cream,' says Hugh. 'It might seem a little over the top to have custard, as there is lots already cooked into the pudding, but I think it is delicious.'





Basic Marmalade Recipe

This is my mother's recipe, although she uses 8oz of dark brown sugar and 2lbs 8oz white sugar, which gives it a darker colour and 'vintage' flavour.

Makes about 4-5lbs (a normal-sized jam jar is 1lb)

1.5lbs Seville oranges
3 pints water
1 lemon
3lbs granulated white sugar

First, prepare your jam jars. Wash and rinse thoroughly and place on a foil or metal tray in the oven. (Wash the lids, too, but they don't need to go in the oven.) When you start dissolving the sugar (step 5), turn the oven to low/120C and leave the jars in there for 20 minutes or so to warm before filling them. 

1. Scrub the oranges and place them in a large pan (preferably a preserving pan). Cover with the 3 pints of water, bring to the boil, then turn down the heat and simmer gently for 2 hours. Leave to cool (or overnight).

2. Line a sieve with a piece of muslin and stand it over a jug or bowl. Scoop the oranges out of the preserving pan (keeping the water in the pan). Cut each fruit in half, scoop out the pith, flesh and pips and place this in the muslin-lined sieve.

3. Cut the orange peel into thin or thick slices as you like and put it back in the preserving pan. (You can do this in a food processor, but pulse gently and briefly or you will turn it to mush.) Squeeze the lemon and add the juice to the pan. Add any juices that have collected in the jug under the sieve.

4. Gather up the edges of the muslin and tie at the top with some string. Place the muslin in the preserving pan. I tie one end of the string to the handle of the pan, to make it easier to remove later.

5. Warm the mixture over a gentle heat and add the sugar, stirring to make sure it dissolves.

6. When the sugar has completely dissolved, turn up the heat to bring the mixture to a rolling boil. Boil for 15-20 minutes or until setting point is reached. Watch it VERY carefully - it has a tendency to rise up suddenly and pour over the sides. So, basically, don't leave the room.

To test for setting point: Place a saucer in the freezer. Take it out, place a teaspoon of marmalade on it and return to the freezer for 1 minute. Take it out again and push at it with your finger. If the mixture wrinkles rather than runs away from your finger, it's at setting point.

7. Turn off the heat and leave the marmalade to cool for 20-30 minutes. If you pot it too hot, all the peel tends to float to the top. But it does have to be fairly hot, to prevent any bacteria from growing once the lid is on. So don't leave it too long. And use a jam funnel if you have one - it's damned messy without it. Fill each jar as full as possible, screw on the lid and turn the jar upside-down for a few minutes before turning it back over. This helps to ensure that the lid is sterile.



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