Chocolate And Marmalade Bread And Butter Pudding. Meanwhile preheat the oven to 180C. Put the raisins and whisky into a small saucepan.
Remove from the heat and add the vanilla. Whisk the eggs and sugar in a large bowl. The idea for this pudding was conceived at the end of a week of camping when we were left with a collection of slightly sad-looking leftover bits of this and that a stale and rather squashed brioche loaf half a jar of marmalade and two thirds of a bar of dark chocolate not to mention some just-on-the-turn milk.
Its the last day before Lent and a chance to use up all those ingredients such as eggs milk sugar and jam that are traditionally not eaten during the Lenten period.
Cut the bread in half diagonally to make triangles. Butter the slices of bread on one side with the 80g of butter approximately as judge it by eye when you butter the bread. Lightly butter a deep ovenproof dish. Preheat the oven to 180C355FGas 5.
