ORANGE MARMALADE BREAD & BUTTER PUDDING

Serves 6

● 300ml (10fl oz) milk

● 300ml (10fl oz) double cream

● 2 oranges or blood oranges

● 1tsp vanilla paste

● 10 green cardamom pods, crushed

● 50g (1¾oz) butter, softened, plus extra for greasing

● 12 slices of slightly stale white bread

● 4 large free-range eggs

● 100g (3½oz) caster sugar

● 75g (2¾oz) sultanas

● 4tbsp good-quality bitter orange marmalade

Preheat the oven to 180°C/fan 160°C/gas 4 and grease a 20-25cm round or square baking dish.

Put the milk and cream into a pan. Zest the oranges and add to the pan, along with the vanilla and cardamom pods. Bring to the boil, then remove from the heat and leave to infuse for 30 minutes.

Butter the bread and cut into triangles. Remove the rest of the peel from the oranges with a sharp knife and discard. Thinly slice the flesh and set aside. Lightly whisk the eggs and sugar together then pour in the infused cream, through a sieve, to make a custard. Layer the bread into the baking dish, butter-side up. Add a layer of orange slices and sultanas, then repeat. Pour the custard mix over, pressing the bread down to coat.

Take a large, deep roasting tray, put the baking dish inside and half fill the tray with boiling water. Carefully transfer to the oven and bake for 30-40 minutes until puffed and golden.

Heat the marmalade gently in a pan or the microwave. Using a pastry brush, glaze the top of the pudding and serve immediately.