Mel and Mal's Bread & Butter Marmalade Pudding in the Halogen Oven

  • 75g butter, at room temperature
  • 9 slices of 1 day old bread, crusts removed
  • 5tbs thick orange marmalade
  • Zest of 2 limes
  • 125 sultanas
  • 50ml mixed peel
  • 1tsp ground cinnamon
  • 3 free range eggs
  • 250ml full fat milk
  • 250 single cream
  • few drops of vanilla extract
  • 3tbs demerera sugar

An absolute favourite pudding in our house and so simple to make in the halogen oven.

Delicious served with a bit of custard or fresh cream.

Serves : 6        Prep/Cooking Time : 1hr 15 +soaking time

Tip : Before you start, make sure you have a dish that will fit comfortably with at least an inch gap between it and the glass bowl. Round is best but square will work too.


Prepare the Bread

Spread the butter onto both sides of the bread and cut into triangles.

Now spread the marmalade on one side of the slices of bread

Assemble the Pudding

Place 12 bread triangles in the base of a suitably sized round or square oven-proof dish so they are overlapping slightly.

Sprinkle over half of the sultanas, then half of the mixed peel, lime zest, ground cinnamon and sugar

Cover with the more bread, then repeat the exercise. Finally lay a third layer of bread on top to finish.

Finish and Bake

Using a bowl, beat the eggs, vanilla extract and the milk and single cream with a whisk and pour over the top of the bread and allow to stand for 1 hour so that all the bread has soaked up the egg mixture

Finally sprinkle over some demerera sugar and place in the oven, on the bottom rack for between 50-60 minutes (timings depend on the wattage of your halogen oven) on 190°C.

When fully cooked, spoon out and serve with Creme Anglais. Delicious!

MJ Harradine Ltd. Registered number 04633171
1 Yardley Way, Belper, Derbyshire DE56 0ES