Marmalade and whisky bread and butter pudding

We made this pudding at Christmas vistiting James and Elizabeth and we all helped put it together. It’s a great dish and if you use a nice brioche loaf it will be light and fluffy. Make sure you do not leave any dry fruit or bread crust otherwise it will burn. Serve with ice-cream.


300g raisins
8fl oz whisky
10fl oz milk
10 fl oz cream
1/2 teaspoon vanilla extract.
3 large eggs plus 1 egg yolk
100g castor sugar
40g butter bread – brioche
icing sugar for dusting

Put the raisin in the whiskey and bring to the boil and then leave overnight.
Stir together the milk and cream. In a separate bowl beat the eggs and sugar. Bring the milk mixture to the boil in a heavy bottomed saucepan and then pour into the sugar mixture stirring all the time..
In a large casserole dish, butter the sides. Slice up the bread and spread with butter and marmalade. Put these slices into the dish in a single layer butter side up. Pour on some of the raisin mixture and then put another layer of buttered bread on top. If you have enough bread build up a few layers of the bread and raisin mixture. When finished, pour on the mixed milk layer and leave to stand for half and hour or so. Then bake in a roasting tin filled with boiling water, 40-45 min at 180C.

variations: poached pears, dried apricots soaked in muscatel or sauteed apples and cranberries,


One Response

  1. […] exotic all at the same time. So I decided to make it for our New Year’s Eve feast along with the Marmalade and whiskey bread and butter pudding and I must say that it was delicious. The ice cream was wonderfully smooth bu be careful not to […]

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