February means it’s time to toast the short Seville orange season again and even if you haven’t been making your own marmalade chances are that somebody you know has. Whether you have a glut or not, don’t make it the exclusive preserve of the breakfast table. The bitterness of the bigarade [as the French call Seville oranges] brings an added dimension to otherwise sweet dishes.
A partially shared Scottish heritage might explain the long affinity of marmalade and whisky– it’s not uncommon to find marmalade with whisky in it, but you can also turn the combination on its head and add a dollop of marmalade to a whisky cocktail. So if you have some whisky marmalade lurking in the cupboard this is the place to use it. I used brioche this time but the beauty of bread and butter pudding is that you can use any old bread, one or two days old being best.
This quantity fed two, twice.
- 75g raisins, soaked for at least 24 hours in…
- 100ml scotch whisky
- 6 small brioche rolls, sliced diagonally in half and generously buttered
- Enough marmalade to smear over the buttered brioche
- 3 eggs
- 300ml milk
- 100ml double cream
- A grating of fresh nutmeg
- 1 tbsp unrefined caster sugar, or vanilla sugar*
Arrange your buttered and marmalade covered pieces of brioche in a round dish, tucking them in to overlap slightly, to resemble the petals of a flower. Take the end of another roll, butter it and squeeze into the middle to complete your ‘pudding daisy’. Alternatively cut sliced bread into triangles and arrange in overlapping layers.
Drain the raisins, reserving the liquor, and scatter them around the dish. Mix the eggs, milk and cream and add the reserved whisky. Pour half this mixture over the bread base and allow to soak in for a few minutes before adding the rest. If there seem to be too many raisins on the top poke some into the gaps between the bread. Allow to soak for another half hour or so before cooking.
Heat the oven to 180˚C, place your pudding bowl into a roasting tray and fill with hot water to half way up the side of the pudding container. Sprinkle the surface of the pud’ with sugar and grated nutmeg and bake for 45 minutes. Allow to cool slightly before serving.
* Making vanilla sugar couldn’t be easier. Place a split vanilla pod in a jar, fill with sugar, and shake from time to time. As you use it you can continue to top up with more sugar, the vanilla pod will go on imparting its fragrance for months.