Recipe: Marzipan Bread & Butter Pudding

With the nights starting to draw in and the temperature quickly dropping we thought we'd show you how to whip up our favourite Winter dish!

The idea of marzipan puts off some people, but we're sure once you've tasted it, you'll happily be converted!

To serve 4 to 6

• Sliced White loaf, crusts removed
• 1 pack of butter melted (impurities removed)
• 3oz natural marzipan thinly sliced
• 3oz sultanas
• 2oz demerara sugar
• 4 eggs
• 350ml double cream
• 350ml milk
• 3oz caster sugar
• A few drops of vanilla essence
• 4 or 5 pub measures of Amaretto
• Extra thick double cream for serving

Method

This pudding takes about an hour & a half to cook in a water bath at gas mark 3 or 160c.

If you can, prepare and soak the pudding a few hours before you cook it. You will need your deepest lasagne dish and an oven tray to fit it on.

Dip the bread into the butter and line the dish bottom. Layer a few pieces of marzipan and some sultanas then keep laying bread, butter and marzipan all the way up. The top layer is just buttered bread, If you wish, cut them into triangles to give a decorative finish.

Mix together the cream, milk, eggs, sugar, vanilla and half of the Amaretto. Whisk together and pass through a sieve onto bread. Leave in the fridge to soak.

Preheat the oven and put some water into the oven tray. Remove the pudding from the fridge and sit in on the tray. The water should not come any higher than half way up the dish. Sprinkle over the flaked almonds and demerara sugar and place carefully into the oven on the top shelf. Check after 1 hour and top up the water if necessary.

Just before serving, pour over the rest of the Amaretto and serve with extra thick double cream.