Even though I have never been partial to marmalade (which my wife likes with a passion that only the people from that cold island across the pond can work up for this bitter orange jam) I really enjoy it in bread and butter pudding.
You can use ordinary marmalade for this recipe but it tastes better with a good Seville marmalade helped along with a gentle kiss of Cointreau liqueur and a hint of cinnamon.
This variation of bread and butter is as easy as making jam sandwiches, which it virtually is, and the marmalade and Cointreau flavours actually taste much nicer than traditional apricot jam.
To make four portions of marmalade bread and butter pudding you need:
6 thin slices of white bread, preferably about three days old, and crusts cut off
Two tablespoons loose brown sugar
2 teaspoons soft honey
2 teaspoons Cointreau liqueur
Soft butter for spreading over six slices
2 eggs, beaten
2 teaspoons cinnamon
½ cup coarsely chopped, soft dried fruit
Make three double sandwiches by spreading the marmalade on the inside and the butter on the outside.
Slice the sandwiches into quarters.
Place half the sandwiches in an oven dish and sprinkle with dried fruit, one teaspoon Cointreau, one teaspoon of honey, one teaspoon of cinnamon and half the sugar.
Place the other half of the sandwiches over this and sprinkle with one teaspoon Cointreau, one teaspoon honey and one teaspoon cinnamon.
Mix together the eggs and butter and pour over the sandwiches.
Let it soak in for about 25 minutes.
Place dish in an oven pre-heated to 160 degrees Celsius and bake for 45 minutes or until custard has set and the pudding has browned on top.
Serve warm with custard, ice cream or cream.