Ingredients
8 total- 4 tbsp marmalade
- 75g/3oz caster sugar
- 8 thin slices white bread, crusts removed if preferred
- 100g/4oz butter melted
- 2 large eggs
- 300ml/½ pint double cream
- 150ml/¼ pint milk
- 2 tbsp demerara sugar
Method
7 stepsStep 1
Grab an ovenproof dish big enough to hold about 2½-3 pint or 1.4-1.7 litres volume (18 x 23 x 5 cm/7 x 9 x 2 in) and use some of the melted butter to grease the dish then preheat the oven to 180°C (350°F, Gas Mark 4).
Step 2
Take 4 slices of bread, spread the marmalade evenly over the bread, don't miss the edges.
Step 3
Place the 4 remaining slices on top to make a sandwich.
Step 4
Cut the sandwiches into 4 diagonally to give you 4 triangles. For neatness you can remove the crusts. I prefer to leave them on to add extra texture and to eliminate any unnecessary waste.
Step 5
Dip the bread into the melted butter, doing both sides. Arrange the triangles in the greased oven dish in 2 rows, cut edges facing up, slightly overlapping. Sprinkle with a little bit of the caster sugar. Repeat the process making a second layer until all the bread has been used then sprinkle with the remaining caster sugar.
Step 6
For the custard, beat together the eggs, cream and milk in a bowl and pour it over the pudding. Sprinkle with Demerara sugar, and then leave to stand for about one hour if time allows.
Step 7
Bake for about 30-40 minutes, or until the top is golden-brown and crisp and the pudding slightly puffed up. Serve hot with custard, ice cream or a splash of cream.