Cooksister | Food, Travel, Photography

Food, photos & faraway places

  • HOME
  • ABOUT
    • About me
    • Contact me
    • Work with me
    • Legal
      • Copyright notice & Disclaimer
      • Disclosure
      • Cookies and Privacy Policy
    • Press and media
    • Cooksister FAQs
  • RECIPES
    • Recipe Index – by course
    • Baking (savoury)
    • Braai/Barbecue
    • Breakfast & brunch
    • Christmas
    • Dessert
    • Drinks
    • Eggs
    • Fish
    • Gluten-free
    • Leftovers
    • Meat
    • Pasta & rice
    • Poultry
    • Pulses
    • Salads
    • Soup
    • South African
    • Starters & light meals
    • Vegan
    • Vegetables
    • Vegetarian
  • RESTAURANTS
    • British Isles restaurants
    • Dubai restaurants
    • France restaurants
    • London restaurants
    • Montenegro restaurants
    • New York restaurants
    • Pop-ups and supperclubs
    • Serbia restaurants
    • Singapore restaurants
    • South Africa restaurants
    • Sweden restaurants
    • Switzerland restaurants
    • USA restaurants
  • TRAVEL
    • All my travel posts
      • Austria
      • Belgium
      • Canada
      • Dubai
      • Cruise ships
      • France
      • Germany
      • Greece
      • Grenada
      • Hong Kong
      • Hotel reviews
      • Italy
      • Israel
      • Jersey
      • Mexico
      • Netherlands
      • Norway
      • Portugal
      • Singapore
      • Ski & snow
      • South Africa
      • Spain
      • Sweden
      • Switzerland
      • UK
      • USA
      • Wales
  • PORTFOLIO
    • Freelance writing portfolio
    • Speaking and teaching
    • Photography portfolio
    • Buy my photos

Marmalade bread & butter pudding

by Jeanne Horak on March 18, 2008 10 Comments in A Taste of Yellow, Baking (sweet), Dessert

marmalade-bread-butter-pudding

One of the signs that Spring is in the air in this country is the fact that the daffodils start to poke their heads through the frozen earth.  Their arrival is gradual, amost stealthy – just a few slightly more substantial spikes among the spikes of green grass that you hardly notice at first.  And then one day you notice that there are actually sturdy clumps of these green spikes all over the place – in parks, in the middle of traffic roundabouts, and in your very own garden.

Now you may disagree with me, but I’ve always thought that TS Eliot got it wrong when he said April is the cruellest month.  To my mind, the cruellest month is in fact March.  March is the point in the year when I want to throw in the towel and emigrate.  It just feels as if you’ve been cold for ever and ever – or at least 6 or 7 months.  And for somebody who grew up with 9 months of summer weather per year, this is a deeply depressing fact to have to face up to.  And, to make matters worse, the sun is getting higher and higher in the sky with no attendant rise in temperature!

All that makes life worth living, to my mind, is the daffodils.  All I have to do is look at their bright, bobbing yellow heads and I feel like breaking into a grin.  They are a little symbol of regeneration and life amid a sea of grey leaflessness and give us all hope that summer might actually arrive some day.  So it’s fitting, then, that yellow was chosen as the colour of Lance Armstrong’s LiveSTRONG foundation.  The foundation aims to provide support to all those living with cancer and it is fitting that its chosen colour perfectly matches the daffodil’s floral symbol of regeneration and rebirth.

The cause of cancer research, awareness and support is one close to my heart.  In 2005, my beautiful friend Christelle succumbed to cervical cancer, not yet 30 years old, and last October I lost one of my oldest friends and my first love, Peter, to Non-Hodgkins Lymphoma.  In addition, Francois, Lizel and Gail have all fought and won their own battles with the disease and thankfully seem to be winning.  So when Barbara of Winos and Foodies announced her Taste of Yellow 2008 event to coincide with this year’s LiveSTRONG day on 13 May, I immediately agreed to take part.  All you have to do to participate is post a recipe for yellow food and forward a link to Barbara – see her post for details.  Not only will you get to eat something delicious, you will also be raising awareness of the foundation and all the good work it does.

For my recipe I chose to recreate a dish that I had at Cecil’s house (he of the fabulous lamb sosaties) on new year’s eve last year.  I have never been overly fond of bread and butter budding – it can be soooo stodgy and is often too sweet for my taste.  But on new year’s eve I was in for a treat.  After a lovely dinner at Cecil’s flat, we all grabbed our champagne glasses and marched up the (decidedly muddy!) Primrose Hill to see in the new year and watch the spectacular fireworks at the London Eye.  After much toasting and many resolutions, we headed home to be greeted on arrival by the most fabulous sweet citrussy aroma.  Dessert was to be marmalade bread and butter pudding and the pudding had been left in the oven on a very low temperature while we were on the hill.  Cec was slightly worried that it was overdone, but one mouthful confirmed that this was the way God intended bread and butter pudding to be. The recipe is Delia’s, but I blame Cecil for making me believe that I could not live another day without making it!  It’s light, it has a lovely citrus tang – and, most importantly, it’s yellow.

MARMALADE BREAD & BUTTER PUDDING (serves 6-8)

Ingredients

3 generous Tbsp chunky orange marmalade
8-10 slices white bread (or, even better, brioche), about 1 cm thick with crusts left on
60 g softened butter
275 ml milk
60 ml double cream
3 large eggs
75 g sugar
grated zest of 1 large orange
1 Tbsp demerara sugar
25 g candied peel, finely chopped

Method

Pre-heat the oven to 180ºC and lightly butter a baking dish of about 18 x 23 cm and 5 cm deep.

Butter the slices of bread on one side – don’t stint on the butter!  Do make sure the butter is adequately softened, otherwise you just destroy your bread.  Spread marmalade on half of these slices, and put the remaining slices on top, buttered side down so you’ve got 4-5 rounds of sandwiches. Spread some butter on the top slice of each sandwich and cut each one into quarters to make little triangles.

Arrange the sandwiches, butter side up, overlapping each other in the baking dish – they should be standing almost upright.  Whisk together the milk, cream, eggs and sugar and pour the mixture over the bread. Scatter the grated orange zest, demerara sugar and candied peel over the surface.

Place the pudding on a high shelf in the oven and bake it for 35-40 minutes until puffy and golden and the top crust is crunchy.  I left mine a bit longer to try and recreate Cecil’s inadvertently overcooked effect – makes for crispier toast points, but be careful you don’t dry the pudding out!

Serve the pudding straight from the oven while it’s still puffy, with either crème fraîche or chilled pouring cream.

AddThis Social Bookmark Button

More deliciousness for you!

  • Flourless chocolate, blackberry and almond torteFlourless chocolate, blackberry and almond torte
  • Cranberry & pear upside down cakeCranberry & pear upside down cake
  • Spinach, bacon & feta quicheSpinach, bacon & feta quiche
  • Butternut squash, feta and rosemary quiche for a food blogger picnicButternut squash, feta and rosemary quiche for a food blogger picnic

Never miss a Cooksister post

If you enjoyed this post, enter your e-mail address here to receive a FREE e-mail update when a new post appears on Cooksister

I love comments almost as much as I love cheese - so if you can't leave me any cheese, please leave me a comment instead!

« Waiter, there’s something in my… pulses!
A multitude of memes »

Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Patricia Scarpin says

    March 19, 2008 at 2:29 pm

    Beautiful post, Jeanne. Cancer is a bitch.
    I have never tried bread and butter pudding and with marmalade I’m sure I’d not resist.

    Reply
  2. Bron says

    March 19, 2008 at 9:02 pm

    This is my favourite way to prepare bread/butter pud! It’s classic and deliciously yellow! Yum!

    Reply
  3. barbara says

    March 19, 2008 at 9:52 pm

    A lovley post Jeanne. Brilliant segue from the daffodils to LiveSTRONG Day. Thank you so much for participating in LiveSTRONG With A Taste Of Yellow. I love B&B pudding but have never tried it with marmalade. Sounds delicious.
    Patricia – well said – Cancer is a bitch

    Reply
  4. foodaq says

    March 20, 2008 at 2:07 am

    That looks so good!
    Thanks to share with us.And your blog has been featured!

    Reply
  5. Mel says

    March 20, 2008 at 1:46 pm

    Heard today my daughter’s friend from school has her 6 year old brother diagnosed with lymph cancer. Not sure what I can do for them but I will offer unlimited playdates for the little one so her parents can focus on her brother. Too sad!
    B & B pudd…Yum. 6 slices in such a big dish? I know this sounds doff but do I presume they are really thick ones?

    Reply
  6. Johanna says

    March 21, 2008 at 11:39 pm

    When I lived in Scotland I used to say it had 3 months summer and 9 months winter wheras in Melbourne we have 9 months summer and 3 months winter – but what depressed me about the end of winter in Scotland was that I wanted a real summer after all the cold and it never came! (although last week’s heat wave made a scottish summer seem quite appealing).
    Love your marmalade bread and butter pud – I want to make a bread and butter put at some stage – I always liked some sort of jam on the pudding but I like the less sweet idea of marmalade – and it seems even better for being baked for a good cause 🙂

    Reply
  7. Chris says

    March 24, 2008 at 2:13 am

    this is where my left over bread needs to go. Marmalade? Yum!

    Reply
  8. Nina says

    March 25, 2008 at 8:17 am

    Thank goodness for winter – now I will have a good excuse for making one of my favorite puds. Love the marmalade idea.

    Reply
  9. Ngoc says

    April 6, 2008 at 2:41 am

    Thanks for sharing this recipe! I made it for brunch with my family this morning, and Dad helped himself to thirds! 🙂

    Reply
  10. Bamba says

    July 11, 2008 at 7:55 pm

    The way I was taught to make bread and butter pudding is completely different.
    In this recipe, there are far too many ingredients.
    The way that I was shown, there is only bread, butter/margarine, currants/raisins (or whatever fruit filling you want. I once used strawberry jam),milk, sugar and cinnamon.
    I can’t believe people put eggs (unnecessarily) in it. Some philistines even put water in it.

    Reply
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Never miss a Cooksister post!

Enter your address to subscribe via e-mail

Search over 500 recipes

Recently on Cooksister

  • Roasted Brussels sprouts with chorizo & hazelnuts
  • Myristica Grenadian supperclub
  • 8 favourite Singapore food experiences
  • Sticky spiced plum upside-down cake and 16 years of blogging
  • IT restaurant
  • Plum and peach flapjack crumble [GF]
  • The White Horse Inn, Sutton
  • Patron Cave a Manger (Review)

Archives by month

Archives by category

Popular posts

Peppermint Crisp fridge tart - a South African treat
Oxtail and red wine potjie
Roosterkoek - a South African braai essential
Gem squash 101: how to find them, how to grow them, how to eat them!
How to sautée Brussels sprouts
Gem squash with a cheesy spicy creamed sweetcorn filling

Featured on

Also available on

cooksister

Jeanne | Stylish food & travel


Are you a cook... or a baker?
I fall firmly into

Are you a cook... or a baker? 
I fall firmly into the "cook" category. Baking is too precise, too fiddly - and best left to those with an affinity for it, I always say! But every now and then, only a cake will do. Say, for example... when you celebrate your blog's SIXTEENTH birthday!! 🎉🍾 Yes, last month Cooksister.com turned sweet sixteen, and to celebrate I baked this sticky spiced plum upside down cake. It's a very forgiving recipe and it's worth every single calorie 😁. Click on the link in my profile to see the recipe or save this post so you can find it later: https://www.cooksister.com/2020/06/sticky-spiced-plum-upside-down-cake.html

"Twenty years from now you will be more disappoint
"Twenty years from now you will be more disappointed by the things that you didn't do than by the ones you did do. So throw off the bowlines. Sail away from the safe harbor. Catch the trade winds in your sails. Explore. Dream. Discover." - Mark Twain

Anybody else got Lockdown Itchy Feet Syndrome...?? If it isn't an official disorder,  it certainly should be!

I have always been a dreamer, a planner, an explorer. Few things excite me more than stepping onto the soil of a country I have not visited before. When I am going through tough personal times, my go-to self-help therapy has always been to arrange a trip - to throw off the metaphorical bow lines and sail away to a new adventure. 
But then... Corona 😞  I can honestly say that I am enjoying working from home; enjoying having the time to run every day; enjoying cooking proper meals; enjoying my own company; enjoying the lack of FOMO. But OH MAN, I miss travel. 
This image was taken 2 years ago in St George's, Grenada - my first visit to the Caribbean but  certainly not my last. This photo has me dreaming of the day I can throw off those bow lines and travel again... How are you dealing with the lack of travel during this time?

Am I the only one feeling faintly sad at all the S
Am I the only one feeling faintly sad at all the Spring bulbs that were planted last year that have been flowering in parks and public gardens with nobody (or fewer people, anyway...) around to admire them? Spare a thought for the gardeners at Holland's famous Keukenhof who planted SEVEN MILLION bulbs last winter in preparation for the garden's annual 2-month opening... but because of Covid-19 Keukenhof did not open at all in 2020. 
But the good news is that for the first time in its history, Keukenhof was virtually open this year, meaning you can enjoy the best of the Spring flowers virtually, from the comfort of your armchair.  Keukenhof posted an amazing series of videos to their YouTube channel featuring magnificent 360 degree tours of the 2020 flowering bulbs; a run-down of the best photo spots; talks by various Keukenhof gardeners; and even a visit from Spongebob Squarepants!  You can check out their YouTube channel here https://bit.ly/2WWkahW. Or you can visit my blog  https://bit.ly/2zMgrLL  to see more of my Keukenhof images like this one of a river of tulips from when I visited a few years ago.

Have you visited Keukenhof?  What were your favourite Spring flowers? ⚘⚘⚘

When people tell me they don't like Brussels spro
When  people tell me they don't like Brussels sprouts, my inner voice always cries out the same response: oh honey, you're just doing it wrong! Sesame ginger sprouts are nutty, zingy and delicious - the opposite of the overcooked grey stinky sprouts of your youth, and so easy to make! 🔖 Remember to save this post so you can make the recipe later! The recipe is also on my blog - click the live link in my profile. 
For 4 people you need:
500 g Brussels sprouts, trimmed, halved and cooked (I roast mine in a hot oven)
1 x 2cm piece of ginger cut into fine matchsticks
2 Tbsp sesame seeds, toasted
1 Tbsp canola oil
2 tsp toasted sesame oil
Salt & pepper 
Heat the oil in a non-stick pan and fry the ginger till fragrant. Add the sprouts, mix well and heat through. Remove from heat, add the sesame oil, season and serve topped with toasted sesame seeds.

Did you know that 6 February is Waitangi Day, the
Did you know that 6 February is Waitangi Day, the national day of New Zealand? .

I am marking the occasion with this photo was taken just over 3 years ago on the shores of beautiful Lake Pukaki on the South Island, looking across at Mt Aoraki.  I loved my visit and planned the trip completely independently – here are some tips for anybody thinking of visiting the South Island. .
🔖Click “save” to bookmark these tips for later! ➡️ 1) Take more time than you think you need. In a week you will barely scratch the surface of the South Island - I would say 2 weeks is a comfortable amount of time. ➡️ 2) Don’t assume that summer means hot weather! Even in December (the height of summer) temperatures peak at about 21C in Christchurch. Pack layers. ➡️ 3) Do spend time in Queenstown. It is stunning and one of my favourite places I have ever visited – great for hiking in summer, skiing in winter, sailing on the lake, adventure sports and a base for many surrounding natural attractions. ➡️ 4) Take day trips from Queenstown to Milford Sound and the Franz Josef glacier (but be aware that the weather is often not great). ➡️ 5) Take a road trip! The roads are excellent and generally empty – and it means you get to pose in places like the shore of Lake Pukaki 😊 .
Have you visited New Zealand’s South Island?  Would you like to?  Let me know in the comments!

"Don't just stand there, let's get to it: strike a
"Don't just stand there, let's get to it: strike a pose there's nothing to it!" (Madonna)

Nicole Kidman's is both hands on hips. Meryl Streep's is only left hand on hip. Victoria Beckham's is right hip out, left foot forward (and no smile!). Mine started as a joke many years ago - the earliest evidence I have is from 2005 😎 Do YOU have a signature pose? Tell me in the comments or DM me a pic!

This particular pose was struck on the @chateaulhospitalet estate in the Languedoc, looking out over @gerardbertrandwines vineyards all the way to the Mediterranean. You can read all about my stay there now on the blog - click on the live link in my profile

Even if you are not a French speaker as such, you
Even if you are not a French speaker as such, you may be surprised by the number of French words you already know: rendezvous, entrepreneur, souvenir and ricochet need no introduction. All have been adopted into English wholesale, with their original French meaning and spelling. Perhaps they should apply for settled status post-Brexit... But sometimes a word’s literal translation in French bears no resemblance to what the word has come to mean, such as canape. Although we know the word as meaning a small piece of pastry or bread with a savoury topping served at drinks receptions, the literal translation is a decorative antique sofa. When a clever chef first came up with the idea, the topping was thought to sit on the bread or pastry like a person reclining on a sofa, and the snacks came to be known half-jokingly as canapes. Fact! 
I enjoyed these very elegant canapes (LOVED the lacy little potato lattices!) with Code Rouge sparkling wine before a jazz dinner at Gerard Bertrand’s flagship wine estate Chateau L’Hospitalet in the Languedoc.  The dinner was as  spectacular as the canapes and you can read all about it on my blog now – click the live link in my profile above.

The Christmas decorations may be long gone, but Ol
The Christmas decorations may be long gone, but Old Spitalfields Market where this photo was taken is very much open and is one of my favourite London markets. Here are my top tips for visiting Old Spitalfields:

1.  The closest station is Liverpool Street which is only a 5 minute walk from the market.
2. It's open daily, with over a hundred stalls, but on Wednesday the focus is on fashion & on Thursday the focus is on antiques & vintage.
3. The busiest day is Sunday - get there early to beat the crowds!
4. Make sure you sample some of the excellent street food on offer - I love the 8-hour pulled pork bagels from Dirty Bagel, topped with cheese melted by blowtorch in front of your eyes; or the traditional raclette at Abondance.
5. Don't forget to check out the amazing Shoreditch street art in the area around the market, either on a tour or self-guided walk.
6. The Truman Brewery just east of Spitalfields hosts a massive collection of vintage clothes stalls, and more street food - don't miss it!

Thanks @meetakwolff for the 📸

"You're off to Great Places! Today is your day! Yo
"You're off to Great Places! Today is your day! Your mountain is waiting so... get on your way!" (Dr Seuss)

How are you starting the new decade? Staring at the mountains ahead, worrying about how hard they will be to climb and whether your shoes will be comfortable and whether it is going to rain along the way? Or striding confidently towards the mountains ahead, looking forward to the fresh air filling your lungs and the sense of purpose as your legs carry you ever higher, and relishing the prospect of an amazing view from the top?

There is no finer metaphor for life than a walk in the mountains and I have already made my choice as to how I plan to tackle the mountains of 2020. What's your choice? 
Wishing you all a very happy new year and amazing views from the top of every personal and professional mountain that you climb!

This particular mountain is in the Austrian Alps where I hiked last summer. Thanks to @thepassionatecook for the 📸!


Follow me on Instagram


This error message is only visible to WordPress admins

Cooksister

Follow Jeanne Horak-Druiff's board Recipes by Cooksister on Pinterest.

The South African Food and Wine Blog Directory

Foodies100 Index of UK Food Blogs

See my Recipes at Feastie

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Jeanne Horak is a freelance food and travel writer; recipe developer and photographer. South African by birth and Londoner by choice, Jeanne has been writing about food and travel on Cooksister since 2004. She is a popular speaker on food photography and writing has also contributed articles, recipes and photos to a number of online and print publications. Jeanne has also worked with a number of destination marketers to promote their city or region. Please get in touch to work with her Read More…

Latest Recipes

Brussels sprouts with chorizo & hazelnuts
Plum upside down cake
plum flapjack crumble
Sesame ginger Brussels sprouts
Jersey-royals-salmon-salad2 © Jeanne Horak 2019
Beef-Udon-noodle-stir-fry-title
P2PIrelandRhubarb © J Horak-Druiff 2013
Blood-orange-halloumi-salad-title

SITEMAP

Home

Contact

About me

Recipe Index

Restaurant Index

Copyright & Disclaimer

Cookies & privacy policy




blog counter

© 2004 - 2021 · Jeanne Horak unless otherwise stated - ALL RIGHTS RESERVED. You may not reproduce any text, excerpts or images without my prior permission. Site by RTW Labs

Copyright © 2021 · Cooksister on Genesis Framework · WordPress · Log in

Cooksister cookie consent
We use cookies to ensure you receive the best experience on our site. If you continue to use this site, you are agreeing to our terms and conditions. Accept
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

Non-necessary

Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.