Marmalade bread and butter pudding

Serves 6

You will need:

• 12 slices of white bread, crusts removed

• 50g butter, softened

• 3 tablespoons marmalade

• 350ml cream

• 350ml milk

• 4 eggs

• 150g caster sugar

• 2 tablespoons demerara sugar

• Chilled softly whipped cream, to serve

1 You will also need a 1-litre pie dish, or six deep ramekins 10cm in diameter. Preheat the oven to 180°C, 350°F, Gas 4.

2 Butter the bread and spread marmalade on each slice. If you are using a pie dish, arrange all the bread in the pie dish, butter-side up — if you like, you can cut the bread into triangles to make it look a bit more interesting on top. If you are using ramekins, place 2 slices of bread in each ramekin, butter-side up.

3 Put the cream and the milk in a saucepan and bring it to just under the boil (see Rachel Recommends, below left). While it’s heating up, whisk the eggs and the caster sugar in a separate bowl, then pour in the hot milk and the cream mixture and whisk to combine.

4 Pour this custard over the bread in the pie dish or into each ramekin, whichever you are using, and leave to soak for 10 minutes.

5 Sprinkle the demerara sugar over the pudding or puddings, then place in a bain-marie (see my Top Tip). Cook in the preheated oven for an hour if you are making one large pudding, or for about 35-40 minutes if you are making six small puddings. The top should be golden and the centre should be just set. Serve warm, with chilled softly whipped cream.