Scottish Marmalade Bread and Butter Pudding is a traditional Scottish recipe (from Argyllshire) for a classic dessert of bread spread with butter and marmalade that's baked in a custard base. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Scottish Marmalade Bread and Butter Pudding.
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Bread and butter pudding is known in various versions throughout the British Isles. This particular version comes from Argyllshire.
Ingredients:
6 slices of bread, liberally spread with butter
marmalade
600ml milk
2 eggs
generous handful of mixed dried fruit
sugar to taste
generous grating of nutmeg
Method:
Spread one side of the bread with marmalade, then cut the bread into four squares and arrange these, overlapping slightly, in a baking dish. Beat the eggs in a bowl. Add the milk to a saucepan and bring to scalding point (where small bubbles form around the edges of the pan). Take the milk off the heat, and whilst whisking constantly, add in a steady stream to the eggs.
Pass the resultant custard through a fine-meshed sieve and sweeten to taste with sugar. Stir the fruit into the custard then pour over the bread and set aside to soak for 20 minutes. Grate over a little nutmeg then transfer to an oven pre-heated to 180°C and bake for about 45 minutes, or until the custard is set and the pudding is nicely browned on top.
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