Marmalade Pudding

When the IHCC  group announced that their next chef was  Hugh Fearnley Whittingstall I was ecstatic. I love him and his easy methods of cooking.  So hoping to try some of his recipes and participate as much as I can. Bit pressed for time these days, boys seem to on " I want to give mumma a hard time these days"  kind of mood these days, so by the time I sit down to write anything my mind is blank.

My hubby once brought me this book by Chef Hugh , a book called Love your  Leftovers, its about how to use up leftovers and other food items instead of throwing them into the bin.

One such recipe that caught my eye was this marmalade bread pudding. I had this jar of marmalade, which needed to be finished as it just past its best-before date,  and some bread lurking in the freezer. Any old bread would do or even fresh is also ok I guess.  The recipe is pretty straightforward, I reduced the recipe a bit as I wanted to make a small pudding.

Recipe : Marmalade Pudding  adapted from Marmalade pudding recipe from Hugh Fearnley Whittingstall's  Love Your Leftovers  book.

Serves about 4-6

150g marmalade
2 eggs separated and 1 egg yolk
1/2 can of Nestle cream ( thats about 100ml)
50g sugar
75g breadcrumbs

Cream,ice cream or thin custard to serve

First, whisk the egg whites till soft peaks form, and set aside.

Then in a separate bowl add marmalde, egg yolks, cream and sugar and whisk them till combined.

Remove 1 tbsp of the bread crumbs and add the rest in to the egg yolk mixture. Fold in the egg whites.

Preheat oven to gas  mark 180 degree C , and lightly butter a 1-litre baking dish.

Pour the prepared batter into the dish and sprinkle the reserved 1 tbsp breadcrumbs on top.

Place in a baking tray and add boiling hot water so that the water comes up to the sides of the pudding of pudding dish. Place this carefully inside the oven. Bake for 45- 50 minutes.

Remove, take the pudding dish carefully from the baking tray and cool slightly before serving with cream , or ice cream of some custard.

Enjoy!  Linkin this to IHCC's Welcome Hugh  theme for this week , .......