Best Marmalade Whisky Bread Butter Pudding Recipes

Marmalade and Whiskey Bread and Butter Pudding image

Provided by Irmgard

Categories Dessert

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 10

8 slices day-old white bread, crusts removed
50 g butter, very soft
4 tablespoons orange marmalade, plus 4 additional teaspoons
300 ml milk
248 ml double cream
3 eggs
1 teaspoon vanilla extract
4 tablespoons golden caster sugar
1 tablespoon whiskey
icing sugar, for garnish

Steps:

Butter each piece of bread on both sides, the spread four with one tablespoon of marmalade each.
Pop the remaining bread on top to made 4 marmalade sandwiches.
Cut into triangles and nestle in rows in a large baking dish.
Heat the oven to 350 degrees F.
Beat the milk, cream, eggs, vanilla, sugar and whiskey together, then pour over the bread.
Leave to soak for 30 minutes.
Dot the remaining marmalade all over the top of the pudding and dust with the icing sugar.
Bake for 45 minutes to 1 hour or until puffy and starting to caramelize when the bread breaks out of the custard.
Serve hot or warm.

Nutrition Facts : Calories 434.6, Fat 27.7, SaturatedFat 16.1, Cholesterol 188.2, Sodium 357.2, Carbohydrate 37.8, Fiber 0.9, Sugar 18.2, Protein 8.3

Whiskey marmalade image

Provided by Mary Cadogan

Time 4h

Yield Makes about 4.5kg

Number Of Ingredients 6

1 ½kg Seville orange
3l water
juice 2 lemons
3kg preserving sugar
2 rounded tbsp treacle or molasses
5 tbsp Irish whiskey

Steps:

Wash the oranges and put in a large pan with the water and lemon juice. Bring to the boil, partly cover and simmer for 21/2 hours, until the oranges are very soft. Remove from the heat and scoop the oranges out into a large bowl. When they are cool enough to handle, cut them in half and scoop the flesh and seeds back into the pan using a dessertspoon. Bring back to the boil and simmer uncovered for 30 mins.
Meanwhile cut the orange peel into strips(either using a sharp knife or knife and fork for a chunkier style). Press the contents of the pan through a sieve into a preserving pan, pressing though as much pulp as possible. Add the peel, sugar and treacle or molasses to the pan. Put a couple of saucers in the freezer.
Bring slowly to the boil, stirring to dissolve the sugar, then raise the heat and boil rapidly until setting point is reached. This should take around 6-10 mins. To test this turn off the heat under the marmalade, take a saucer out of the freezer and spoon on a little blob of marmalade. Leave for a moment, then push the marmalade with your finger. If the surface wrinkles it is ready, if not boil for a few more minutes and test again.
Stir the whiskey into the marmalade, then leave it to cool for 10 mins. Give it a stir to distribute the peel, then spoon into clean warm jars(put them through the dishwasher and leave to dry or wash and drain, then wash well, then warm in the oven for 10 mins) cover and label.