Marmalade Toast Pudding
Lazy mornings in PJs with the radio on, a pot of coffee to share with my husband and several rounds of marmalade on toast is the inspiration for this ridiculously easy, comforting pudding. Just add cream!
Serves 2
Takes 15 minutes, plus 30–35 minutes baking time
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65 g salted butter, plus a tiny knob for greasing the dish
25 g sourdough or pumpernickel rye bread
40 g soft brown or caster sugar
70 g marmalade plus 2 tablespoons for the glaze
40 g plain flour
1/4 tsp baking powder
1 egg
Small pinch sea salt flakes
Zest of 1 orange
Double cream to serve
Preheat the oven to 180C (400F/gas 6) and using your fingers, grease the base and sides of your dish with butter.
Cut the bread into rough chunks, place in a food processor and blitz to fine breadcrumbs. Add the remaining butter, sugar, marmalade, flour, baking powder, egg, salt and orange zest, then pulse until combined. (You can carefully use a box grater to crush the bread into crumbs and then beat everything with a wooden spoon in a large bowl until smooth too if you like).
Scrape the batter into the buttered dish and bake in the preheated oven for 30–35 minutes, or until deep golden. Remove from the oven and leave to cool slightly in the dish.
Meanwhile, place 2 tablespoons marmalade in a small saucepan with 2 tablespoons of water. Warm over a high heat for 2–3 minutes, stirring regularly with a wooden spoon, until you have a syrupy glaze full of orange shreds
Pour the marmalade glaze over the top of the sponge, allow it to sink in for a minute or two, then serve up with plenty of cold double cream.
To get ahead, you can make the batter and allow it to sit in the buttered dish for a day or two - just bake off when you’re ready to eat.
