Marmalade Bread and Butter Port Slice
Recently Bread & Butter pudding has been brought to my attention again, which for some reason happens to be one of my father’s favorite desserts.
To me, this dessert is quite bland. I get that the sultanas, cinnamon and/or nutmeg add flavour, however ultimately it’s still just soaked bread that is baked.
As the old English traditional recipe is so simple and only includes few ingredients for flavour I thought this was a good dessert to play with and bring it to a place I found appealing.
After a bit of trial and error I ended up happy with an orange and port flavour pairing and a slice as the form.
Outcome? I’m now a fan of a Bread & Butter dessert.
- 300g white sourdough bread, crusts removed
- 300ml milk
- 80g butter, melted
- 3 eggs
- 100g brown sugar
- 280g orange marmalade
- 2 tsn cinnamon
- 2 tsn vanilla essence
- 2 tsn port
- 100g sultanas
- Pre-heat the oven to 180c degrees and line a 20cm square cake tin with baking paper.
- Cut the bread into 1cm pieces and place in a bowl with the milk for 5 minutes until the bread is soft and has absorbed the milk.
- In another bowl place the melted butter, eggs, sugar, marmalade, cinnamon, essence and port. Using a hand whisk beat until well combine.
- Add in the bread to the butter mix and stir with the hand whisk until well combine and the bread starts to breakdown.
- Add in the sultanas and stir.
- Pour the mix into the tin, smooth the top and bake in the oven for 40 minutes or until lightly brown.
- Cool in the tin for 5 minutes then transfer to a cooling rack.
- Serve with ice-cream or cream.
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