The bear’s necessities

BREAD AND BUTTER PUDDING WITH MARMALADE

INGREDIENTS: (SERVES 4-6)

6 slices of white bread, cut from a large loaf; 75g butter, soft enough to spread; 3tbsp (heaped) orange marmalade; 3 large eggs; 500ml milk; 50g caster sugar; 1tsp vanilla extract; 2tbsp demerara sugar

METHOD:

1. Preheat the oven to 180°C/Gas mark 4

2. Spread three slices of the bread with butter, then marmalade, and top with the other three slices. Spread some butter on top of each sandwich and cut each one into four.

3. Lay the squares, buttered side up, slightly overlapping, in a buttered, ovenproof dish.

4. Whisk the eggs, milk, caster sugar and vanilla extract together and pour over the dish. Let it stand for about half an hour, to allow the mixture to soak in.

5. Sprinkle the demerara sugar over the surface.

6. Bake for about 45 minutes, until it is puffed up and the top is golden.

7. Serve with cream or ice cream.

Paddington’s Cookery Book by Michael Bond, recipes by Lesley Young and illustrated by RW Alley, is published by HarperCollins Children’s, priced £14.99