- 70g butter, softened
- 1 pinch ground nutmeg
- 1 pinch ground cinnamon
- 8 slices good quality bread
- 2 tablespoons orange marmalade
- 300ml whole milk
- 200ml double cream
- 3 large eggs
- 1 vanilla pod, split and seeds removed
- 75g sugar
- 2 tablespoons demerara or golden caster sugar
- Dried fruit to garnish, we like dried figs and raisins
- Cream or crème fraîche, to serve
- Grease a large baking dish, about 18cm x 23cm. Preheat the oven to 180oC/gas mark 4.
- Mix the butter with the ground nutmeg and cinnamon and butter each slice of bread on each side. Then spread half of the marmalade on four of the slices. Place the remaining bread on top to make four marmalade sandwiches. Cut these into small triangles and arrange in rows in the dish.
- Whisk the milk, cream, eggs, vanilla seeds and sugar together. Pour all over the bread. If you want, you can leave this to soak in for a while but it’s not essential.
- Dot the remaining marmalade over the top of the pudding, followed by a sprinkling of the demerara or golden caster sugar.
- Bake for about 45 minutes or until the top is golden and caramelised but the centre is still soft and fluffy. Garnish with the dried fruit and serve warm with cream or crème fraîche.
Add a tablespoon of whiskey to the custard mix if you have some lying around.