Bread and Butter Pudding with Quince Marmalade (Serves 8)

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Description BREAD AND BUTTER PUDDING WITH QUINCE MARMALADE (serves 8) In this bread and butter pudding the custard thickens and then oozes out from beneath the jammy crust.  If you prefer, spread the buttered bread with the marmalade instead of as below. ·          55-85g melted butter to brush over the bread ·          8-10 slices white bread crust removed ·          6 large egg yolks ·          140g vanilla caster sugar ·          1 vanilla pot, split and seeds extracted with teaspoon ·          250ml whole cream milk ·          250ml double cream ·          A handful of sultanas warmed in a little sherry, rum or water and left to soak off the heat until swollen (about 30mins) ·          Half a pot or more of Quince Marmalade – either orange, lemon, ginger or whisky Heat the oven to 180C/350F/gas mark 4 and grease a large pudding dish Brush the butter over the bread and cut into half triangles Whisk the egg yolk and sugar together in a bowl Put the vanilla pod and seeds into a pan with the milk and cream and bring them to a simmer, before straining onto the egg and sugar, whisking as you go Arrange the bread in layers in the dish, sprinkling over the sultanas. Pour the custard over the top and leave to stand for 10 mins.  Put the dish into a roasting tin with boiling water halfway up the sides of the dish Cook for 25-30mins until the pudding begins to set Melt the Quince Marmalade in a pan with a tbspn water, and brush over the top of the pudding Serve with plenty of pouring cream, or bubble briefly under the grill, before serving.