Simple Marmalade Bread and Butter Pudding

Marmalade Bread and Butter pudding is an adaptation of Phil’s Mum’s delicious recipe, which he grew up with. This is one of several classic puddings that he remembers eating on a Sunday after a roast dinner and hankering after whenever it wasn’t on the menu!

It’s worth pointing out there wasn’t an actual, physical menu. He just ate what he was given and liked it. It was the 80s/90s after all.

Here at Scottish Scran, we’re big fans of marmalade (see our Dundee Cake and Caledonian Cream recipes!), so adding it to Phil’s Mum’s recipe seemed like a no-brainer.

Of course, our Marmalade Bread and Butter Pudding uses Dundee Marmalade, so for everyone already adding a comment about how this isn’t a Scottish recipe, it is now! 😉

What is Marmalade Bread and Butter Pudding?

Marmalade Bread and Butter Pudding simply uses a tasty Scottish ingredient as a fantastic addition to a classic British pudding.

Like many British dishes, bread and butter pudding is a delicious recipe made from simple ingredients. Bread, eggs, milk, butter, and dried fruit are layered in a dish and popped into the oven.

The result is a decadent yet humble recipe that has been a British family favourite for hundreds of years. We’d go as far as to suggest that every child in the UK has tried bread and butter pudding; if you haven’t, you really should!

Where does Marmalade Bread and Butter Pudding come from? come from?

Marmalade Bread and Butter is just a step further than the traditional recipe. We certainly didn’t invent it, but we did want to try adding the bitter taste of Dundee marmalade to Phil’s Mum’s tasty pud.

Bread and Butter pudding itself was first mentioned in a published form back in 1728 by Eliza Smith’s ‘The Compleat Housewife’. Her’s was a very full on and flaversome dessert, the recipe has certainly been on a journey since then, almost 300 years ago!

The irony is that when Bread and Butter pudding was invented, Dundee marmalade hadn’t even been thought about. It would only come to life 69 years later due to a storm off the coast of Dundee!

What is Dundee Marmalade?

The Marmalade we use for our bread and butter pudding is Dundee Marmalade, both for its unique taste but also as a little Scottishness to an otherwise British classic.

Dundee marmalade is said to have come about when Dundonian James Keiller had a large amount of rotting Seville oranges come into his possession.

They are said to have come from a Spanish ship that was stranded in the harbour due to a storm. His mother, wanting to use them as soon as possible, used the fruit, pulp, and all, to make marmalade due to the orange’s bitter taste, and it has remained popular ever since.

Things you’ll need to make Marmalade Bread and Butter Pudding?

• 7 x 9inch Oven Proof Dish
• Large jug
• Whisk or spoon
• Knife
• Pan

Ingredients for Marmalade Bread and Butter Pudding

• 500ml Full-fat milk
• Dundee Marmalade – Enough to spread over the slices of bread you use
• Butter – Enough to spread over the slices of bread you use
• 8 – 12 Slices of White Bread – We use a presliced standard sandwich loaf
• Several drops of Vanilla Essence
• 2 Large Eggs
• 2 tbsps Caster Sugar
• 70g Sultanas (1/3 Cup)
• 1 tbsp of Demerara Sugar

How to make Marmalade Bread and Butter Pudding – Step-by-step method

Remove the crusts from the bread.

Butter each slice thickly, then spread marmalade on each slice.

Cut each slice into quarters.

Place the pieces butter side up in the bottom of your dish in rows. We put each piece in as though it were diamonds and not squares. Make sure each row overlaps slightly.

Once the bottom of the dish is covered, sprinkle on half the sultanas.

Arrange another layer of buttered bread and sprinkle on the rest of the sultanas. Finish with a final layer of bread, butter/marmalade side up.

If you need more bread just butter more as required.

Place to one side.

In a jug, beat the eggs together with the castor sugar.

Heat milk to a simmer in the pan (do not boil) with vanilla essence.

Pour the heated milk into the jug and mix well the milk well with the eggs and sugar.

Slowly pour the mixture onto the bread. While pouring, press the bread down gently with the back of a fork to ensure that the milk mix is fully absorbed.

Once all the milk is poured on top and has been absorbed as much as possible, sprinkle some demerara sugar over the top.

Bake in the oven for around 30 minutes or until golden on top.

Marmalade Bread and Butter Pudding can be served warm or cold with cream, ice cream, or just a spoon straight out of the oven dish!

Other Classic British Puddings to try:

• Eve’s Pudding – A Simple Apple Sponge Recipe
• Simple Buxton Pudding Recipe
• Microwave Sticky Toffee Pudding in a Mug
• Classic Jam and Coconut Sponge Cake Recipe
• Old Fashioned Butterscotch Tart Recipe
• Classic Congress Tarts Recipe
• Cornflake Tart Recipe – A Simple School Classic!

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