- Marmalade Sourdough Pudding.jpg (23.26 KiB) Viewed 539 times
Preparation Time: 10 minutes
Cooking time: 35 - 40 minutes
Serves: 6 - 8
If served as eight portions, provides 688 cals, 61g fat (of which 23g saturates) and 76g carbohydrates per portion.
Ingredients
- 250g (9oz) butter (salted or unsalted) soft/at room temperature, plus 1 tsp for greasing
- 100g (3½oz) leftover sourdough bread (crusts removed before weighing) - approximately 2 thick slices
- 220g (8oz) jar of marmalade
- 150g (5oz) light soft brown sugar
- 150g (5oz) plain flour
- ½ tsp bicarbonate of soda
- 1 tsp baking powder
- 4 eggs, cracked into a small bowl
- Pinch of sea salt flakes
- Jug of double cream (optional to serve)
Method
1. Preheat the oven to 200°C/Fan 180°C/Gas Mark 6 and grease the base and sides of a large baking dish.
2. Next, cut the bread into rough chunks, place in a food processor and blitz to fine breadcrumbs. Add the remaining butter, two-thirds of the marmalade, sugar, flour, bicarbonate of soda, baking powder, eggs and salt and pulse until combined. Alternatively, use a box grater to crush the bread into crumbs and then beat everything with a wooden spoon in a large bowl until smooth.
3. Using a silicone spatula or wooden spoon, scrape the batter into the buttered dish and bake in the preheated oven for 30 - 35 minutes, or until deep golden. Remove from the oven and leave to cool slightly.
4. Meanwhile, place the remaining marmalade in a small saucepan with 2 tbsp water. Warm over a high heat for 2 - 3 minutes, stirring regularly with a wooden spoon, until you have a syrupy glaze full of orange shreds.
5. Pour the marmalade glaze over the top of the sponge, allow it to sink in for a minute or two, then serve the pudding - ideally with plenty of cold double cream (optional).
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