Thomasina Miers’ recipe for sticky whisky marmalade brioche pudding

My love of marmalade is boundless, and can be attributed to an inherent passion for all things bittersweet. Several generations of my family now breakfast on toast, butter and my grandmother’s infamous five-sugar marmalade. I shall be making my own batch this year and folding some of it into this sensationally moreish bread pudding – just for an extra dose.

Sticky whisky marmalade brioche pudding

The bright, citrussy notes of this pudding, and its blanket of creamy, bitter-sweetness, is a real antidote to the months of January and February.

Prep 30 min
Rest 30 min
Cook 40 min
Serves 4-6

300g softened butter
300g brioche loaf, cut in half lengthways
6 tbsp thick-cut dark marmalade
3 eggs
60g dark brown sugar
2 tbsp whisky
275ml whole milk
75ml double cream
A few gratings nutmeg
Zest of 1 lemon
Zest of 1 small orange
1 tbsp demerara sugar

To serve
Thick double cream, or creme fraiche

Butter the cut side of the bottom half of the brioche with half the butter, then spread over five tablespoons of the marmalade. Put the other half of the loaf on top and cut it into sandwiches, then cut each sandwich into two triangles. Butter the tops of the triangles, then put them into a baking dish that comfortably fits them.

Heat the oven to 180C (160C fan)/gas 4. Whisk the eggs and sugar, then whisk in the whisky, milk, cream and remaining marmalade. Grate in the nutmeg, lemon and orange zest. Pour the custard over the brioche sandwiches, pushing the bread down into the liquid so that it is completely covered. Leave to rest for 30 minutes.

Scatter the demerara sugar over the top of the pudding and bake for 35-40 minutes, until golden and puffed up. Leave to cool for 10 minutes before serving with cream or creme fraiche.

And for the rest of the week

If there is any leftover pudding, cut it into small pieces and fold it into softened vanilla ice-cream, before returning it to the freezer. Leftover lemons can be squeezed to make hot lemon and ginger tea.