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Marmalade Bread & Butter Pudding

 

Serves 2

45 mins
 

574 Kcals/portion

Fat 25g (13g sat)
per portion

 Suitable for vegetarians  Suitable for freezing

 

White bread 6 slices, crusts removed

Butter 40g (1½oz), softened

Marmalade 2 tbsp

Caster sugar 2 tbsp

Sultanas 2 tbsp

Eggs 2

Milk 200ml (7fl oz)

 

Preheat the oven to 190°C/375°F/Gas 5 and lightly butter a 600ml (1 pint) pie dish.

Spread the bread with butter and then with the marmalade and then cut each slice of bread into four triangles. Arrange the triangles in the prepared dish, sprinkling the layers with sugar and sultanas.

Beat the eggs and milk together in a jug, then pour into the dish. Bake in the oven for about 30 minutes until golden brown and set. Serve warm.

Cook’s tips
Choose a rough-cut marmalade for added texture, or try lime marmalade, for a change. Try using other chopped dried fruits instead of sultanas.


A Dairy Diary recipe.

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