Marmalade Bread and Butter Pudding
25g (1oz) Butter
6 slices gluten free Multigrain or Wholemeal Loaf
25g (1oz) sultanas
85g (3oz) chunky thick marmalade, gluten free
2 large eggs
400ml (14 fl oz) milk
x 5 ml sp ( tsp) vanilla extract
x 5mlsp ( tsp) freshly grated nutmeg
Preparation and cooking times
Prep. 45 mins. Allowing 30 mins standing time. Cook 35-40 mins
Butter each slice of bread (one side only) and then spread thickly with marmalade. Reserve a little of the butter for greasing a 2-pint baking dish. Cut each slice into three triangles.
Arrange 5-6 triangles on the bottom of the dish, marmalade side up. Arrange the rest of the slices, overlapping, to fill the dish. with the right-angled point upwards.
Sprinkle sultanas over the bread.
In a large jug, beat the eggs and then add the vanilla extract and milk. Pour over the bread and let it soak in for a few minutes before topping up with any remaining mixture.
Cover and allow to soak for at least 30 minutes.
Grate some nutmeg on top and bake in a preheated oven at Gas Mark 4/180C/350F for 35-40 minutes until golden brown.
Cool slightly and serve with ice cream or custard.