Halogen Oven Recipe BookPage 6
Bread and Butter
Marmalade Pudding
75g unsalted butter
75g sultanas
3tbsp dark rum
10 slices brown or white bread
1tbs ginger marmalade
4 egg yolks
1 egg medium
3tbs caster sugar
500ml double cream
200ml full fat milk
1tsp ground ginger
2tbs demarara sugar
Put sultanas in bowl with the dark rum 1
and microwave for 1 minute.
Stand and cool and leave to soak 2
for 1 hour.
Butter both sides of the bread with the 3
melted butter.
Spread 1 side of each slice with the 4
marmalade.
Cut in triangles and layer in a round 5
cake pan.
Mix in the rum flavoured sultanas 6
between the layers of bread.
Whisk the egg yolks and egg together 7
with the caster sugar.
Pour the egg mixture in with the cream 8
and milk.
Pour over the bread and leave to soak for 9
4 hours.
Brush the crust with the mixed ginger 10
and demerara sugar.
Place in the halogen oven on the lower 11
rack setting, turn the timer switch to 30
minutes and then turn the temperature
knob to 195°C.
Dust with demerara sugar and dot with 12
butter, then serve with fresh cream.
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