Bread and butter pudding with bitter orange marmalade

1 Generously butter the base and sides of a deep ovenproof dish. Place two or three spoonfuls of marmalade in the dish and spread over the base.

2 Trim off the crust and lightly butter the bread slices on one side only. Arrange a layer of bread buttered side up, over the base of the greased baking dish.

3 Cut the remaining bread into triangles. Starting at one end of the dish, arrange upright rows of three overlapping bread triangles. Continue with two triangles as the next row and repeat with alternating rows until the bread fills the dish (press the rows together to fit as many rows as you can).

4 Sprinkle sultanas evenly over the rows and add a few blobs of marmalade between gaps in the bread layers.

5 Lightly whisk the eggs in a mixing bowl, then add in the cream, milk, vanilla extract and sugar. Whisk until well combined.

6 Pour the liquid over the bread. Press down lightly to submerge the bread. Scatter any remaining sultanas over the top. Dust with cinnamon.

7 Set aside for at least one hour in order for the bread to soak up the liquid.

8 Transfer to the middle shelf of an oven preheated to 180 degrees Celsius, fan, or equivalent. Bake for 40-50 minutes or, until the pudding is risen and a golden crust forms. Once the top is a deep golden colour, reduce the oven temperature (or cover with tinfoil to stop it burning).

9 Serve warm with a small scoop of ice cream or chilled whipped cream.

Variation 
For a luxury finish, glaze with slightly warmed marmalade, brushed over the top