Malt loaf and marmalade bread and butter pudding recipe
 Malt loaf, marmalade and cinnamon custard are a match made in heaven. Serve with a dollop of orange zesty crème fraîche for true decadence. 25g/1oz butter, plus extra for greasing450g/1lb malt loaf, thinly sliced2-3 tbsp course-cut marmalade50g/1¾oz sultanas325ml/11fl oz full-fat milk100ml/3½fl oz double cream2 large free-range eggs25g/1oz caster sugar2 tsp ground cinnamon1 tbsp demerara sugar 25g/1oz butter, plus extra for greasing 450g/1lb malt loaf, thinly sliced 2-3 tbsp course-cut marmalade 50g/1¾oz sultanas 325ml/11fl oz full-fat milk 100ml/3½fl oz double cream 2 large free-range eggs 25g/1oz caster sugar 2 tsp ground cinnamon 1 tbsp demerara sugar 200ml/7fl oz crème fraîche1 orange, zest only 200ml/7fl oz crème fraîche 1 orange, zest only Method Butter the slices of malt loaf and spread with marmalade. Cut into triangles.Grease a 1.2litre/2 pint oven-proof dish with butter. Arrange a layer of malt loaf in the bottom of the dish.Sprinkle over some of the sultanas. Continue to repeat the malt loaf layers and sultanas until they are all used up.In a pan gently heat the milk and cream. Remove from the heat just before it comes to the boil.Whisk the eggs in a bowl with the caster sugar and cinnamon. Gradually add the warm milk and cream and continue whisking until all the milk is incorporated.Pour the custard over the malt loaf and sprinkle the demerara sugar over the top. Leave the pudding to stand for 30 minutes before baking: this allows the bread to absorb the milk.Preheat the oven to 180C/350F/Gas 4. Bake for 30-40 minutes, or until the custard has set and the pudding is golden-brown.Leave the pudding to cool slightly.Mix the crème fraîche with the zest of the orange and serve it with the pudding. Butter the slices of malt loaf and spread with marmalade. Cut into triangles. Butter the slices of malt loaf and spread with marmalade. Cut into triangles. Grease a 1.2litre/2 pint oven-proof dish with butter. Arrange a layer of malt loaf in the bottom of the dish. Grease a 1.2litre/2 pint oven-proof dish with butter. Arrange a layer of malt loaf in the bottom of the dish. Sprinkle over some of the sultanas. Continue to repeat the malt loaf layers and sultanas until they are all used up. Sprinkle over some of the sultanas. Continue to repeat the malt loaf layers and sultanas until they are all used up. In a pan gently heat the milk and cream. Remove from the heat just before it comes to the boil. In a pan gently heat the milk and cream. Remove from the heat just before it comes to the boil. Whisk the eggs in a bowl with the caster sugar and cinnamon. Gradually add the warm milk and cream and continue whisking until all the milk is incorporated. Whisk the eggs in a bowl with the caster sugar and cinnamon. Gradually add the warm milk and cream and continue whisking until all the milk is incorporated. Pour the custard over the malt loaf and sprinkle the demerara sugar over the top. Leave the pudding to stand for 30 minutes before baking: this allows the bread to absorb the milk. Pour the custard over the malt loaf and sprinkle the demerara sugar over the top. Leave the pudding to stand for 30 minutes before baking: this allows the bread to absorb the milk. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Bake for 30-40 minutes, or until the custard has set and the pudding is golden-brown. Bake for 30-40 minutes, or until the custard has set and the pudding is golden-brown. Leave the pudding to cool slightly. Leave the pudding to cool slightly. Mix the crème fraîche with the zest of the orange and serve it with the pudding. Mix the crème fraîche with the zest of the orange and serve it with the pudding.