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Apple and Marmalade Bread and Butter Pudding


Serving Size : 6

450 g cooking apples
4 tablespoon thick cut orange marmalade
7 (7-8) slices brown or white bread, buttered
75 g raisins or sultanas
75 g demerara sugar
2 eggs
450 ml milk
pinch of ground cinnamon

Place half the apples in a buttered shallow dish. Spread marmalade on buttered bread, use half to cover the apples. Sprinkle half the raisins/sultanas and 2 tablespoons of sugar. Beat eggs and milk together and pour into dish. Leave to stand for 40 minutes. Sprinkle with cinnamon and remaining sugar and bake in preheated oven for about one hour or until well risen and golden brown. Serve hot or cold with cream custard.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.