isithalal.food · Recipes

Marmalade bread and butter pudding without whisky

Jane Hornby's bread and butter pudding of marmalade sandwiches soaked in a vanilla custard and baked until puffy and caramelised, made without the whisky in the custard.

British · Dessert · Easy · 1 large baking dish · 105 min

Each method follows published technique for the dish, and every Halal substitution is checked against the ingredient pages we cite. Photographs come from our ingredient library rather than the finished dish.

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Why Halal checks matter here

The published pudding beats 1 tbsp of whisky into the custard that the bread soaks in.

Halal-critical ingredients

• Whisky: The published recipe beats 1 tbsp of whisky into the custard. Whisky is an intoxicating spirit, and every intoxicant is khamr; this site counts alcohol cooked into food the same way. Leave it out, as here. See Whiskey.

Ingredients

Pudding

• 8 slices day-old crusty white bread, crusts removed
• 50 g very soft butter
• 4 tbsp Seville orange marmalade, plus 4 tsp for the top
• 300 ml full-fat milk
• 248 ml double cream
• 3 large eggs
• 1 vanilla pod, seeds only
• 4 tbsp golden caster sugar
• for dusting icing sugar, for dusting

Method

1. Make the sandwiches. Butter each slice of bread on both sides. Spread 4 slices with 1 tbsp marmalade each and top with the remaining slices to make 4 marmalade sandwiches. Cut into triangles and nestle them in rows in a large baking dish.
2. Soak in custard. Heat the oven to 160°C (140°C fan, gas 3). Beat the milk, cream, eggs, vanilla seeds and sugar together and pour over the bread. Leave to soak for 30 minutes. The source beats 1 tbsp of whisky into the custard; this version leaves it out.
3. Top. Dot the remaining 4 tsp marmalade all over the top of the pudding and dust with icing sugar.
4. Bake. Bake for 45 minutes to 1 hour, until puffy and starting to caramelise where the bread breaks out of the custard. Serve hot or warm.

Allergens

milk, egg, gluten (bread)

How this recipe was researched

Method adapted from BBC Good Food's 'Marmalade & whisky bread & butter pudding' by Jane Hornby (serves 8: 8 slices of day-old crusty white bread, crusts removed, buttered on both sides with 50 g very soft butter; 4 spread with 1 tbsp Seville orange marmalade each and topped with the rest to make 4 sandwiches, cut into triangles and nestled in rows in a large baking dish; oven at 160°C (140°C fan, gas 3); 300 ml full-fat milk, a 248 ml pot of double cream, 3 large eggs, the seeds of 1 vanilla pod, 4 tbsp golden caster sugar and 1 tbsp whisky beaten together and poured over, soaked 30 minutes; dotted with 4 tsp more marmalade, dusted with icing sugar and baked 45 minutes to 1 hour until puffy and starting to caramelise; served hot or warm). We left the whisky out of the custard; that swap is ours. Timings follow the published technique rather than a kitchen test.

Photograph from our ingredient library: a sliced loaf, not the finished dish from this recipe.