Marmalade & whisky bread & butter pudding

• slices day-old crusty white bread8

  crusts removed

• very soft butter50g g
• Seville orange marmalade↗4 tbsp

  plus 4 tsp

• full-fat milk↗300ml ml
• pot double cream↗248ml ml
• large eggs↗3
• vanilla pod↗
• golden caster sugar↗4 tbsp

  4 tbsp

• whisky↗1 tbsp

  1 tbsp

• icing sugar↗

  for dusting

Step-by-step instructions

1. 1

   Butter each piece of bread on both sides, then spread 4 with the 1 tbsp marmalade each. Pop the remaining bread on top to make 4 marmalade sandwiches. Cut into triangles and nestle in rows in a large baking dish. Heat oven to 160C/140C fan/gas 3.

2. 2

   Beat the milk, cream, eggs, vanilla, sugar and whisky together, then pour over the bread. Leave to soak for 30 mins.

3. 3

   Dot the remaining marmalade all over the top of the pud and dust with the icing sugar. Bake for 45 mins-1 hr or until puffy and starting to caramelise where the bread breaks out of the custiard. Serve hot or warm.