For centuries, humble breadcrumbs have been used to stretch the possibilities of other, more glamorous ingredients. Here, they form part of a simple and satisfying pudding, which makes use of that other storecupboard stalwart, a jar of marmalade.
Preheat the oven to 180°C/Fan 160°C/Gas 4. Butter a 1.5 litre ovenproof dish.
You want the marmalade to have a loose consistency, like a thick compote. If it is very thick, ‘let it down’ a bit by mixing with a little boiling water, then leave it to cool completely.
Mix the marmalade with the 4 egg yolks, the cream, caster sugar and orange flower water or alcohol, if using, until creamy and thoroughly blended. Set aside a heaped tablespoonful of the breadcrumbs and stir the rest thoroughly into the mix.
In a separate, scrupulously clean bowl, whisk the egg whites to soft peaks. Gently fold them into the batter with a metal spoon. Carefully pour into the prepared dish and sprinkle the reserved breadcrumbs over the top.
Stand the dish in a roasting tin. Pour boiling water from the kettle into the tin so it comes halfway up the sides of the dish, then carefully transfer to the oven. Bake for 50–60 minutes until set – it should have a little quiver about it, and not be too solid.
Remove the dish from the roasting tin. Dust the pudding with icing sugar and serve with cream, yoghurt or ice cream.
Dried fruity version
Plump up a handful of raisins, sultanas, dried apricots or pitted prunes by soaking in some tea for 10 minutes, then drain and place in the bottom of the ovenproof dish before adding the batter.
Fresh fruity version
You can also replace the marmalade with a fruit compote – of apple,rhubarb or plum, for example. You might need to add an extra dash of sugar.
This pud works very well if you replace the marmalade with any favourite jam – especially tart jams like raspberry, gooseberry and blackcurrant. As with the marmalade, loosen with a dash of hot water if needed.
- Knob of soft butter, to grease the dish
- About 300g marmalade
- 2 large eggs, separated, plus 2 extra egg yolks
- 200ml double cream
- 100g caster sugar
- 1 teaspoon orange flower water, whisky or Drambuie (optional)
- 150g white breadcrumbs, slightly stale is fine
- Icing sugar, for dusting
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Four Days at River Cottage
The ultimate in rural retreats, our four-day cookery course is a celebration of meat, fish, veg, baking and all things delicious.