Marmalade on toast and tea puddings
Prep time: 20 minsTotal time: 
Marmalade on toast and tea puddings
Prep time: 20 minsTotal time: 
John Whaite
John Whaite is a British food writer, television presenter and cookery school owner. He won series three of The Great British Bake Off and has released several cookbooks.
John Whaite
John Whaite is a British food writer, television presenter and cookery school owner. He won series three of The Great British Bake Off and has released several cookbooks.
Ingredients
- 150g soft unsalted butter, plus extra to grease
- 2 tea bags
- 150g sliced white bread (about 4 slices)
- 100g light brown muscovado sugar
- 2 medium eggs
- 2 tbsp self raising flour
- 4 tbsp Seville orange marmalade
Step by step
Make the tea and toast and blitz the crumbs a few hours in advance
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Preheat the oven to 200°C, fan 180°C, gas 6. Grease 4 x 180ml mini pudding moulds, then line the bases with a disc of baking paper. Cut out 4 squares of baking paper slightly bigger than the top of the moulds and set aside.
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First make a cup of tea: pour 100ml boiling water over the teabags in a mug and leave to infuse and cool to room temperature.
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Toast the bread well – the darker the toast, the better the flavour of the finished pudding – then blitz to crumbs in a food processor or blender.
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Put the butter and sugar in a mixing bowl and cream together until light and fluffy, then add the eggs, toast crumbs, cooled tea (discard the teabags) and flour. Mix to a smooth batter.
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Put a tablespoon of the marmalade into each lined pudding mould, then top with the batter. Place a square of baking paper on top of the batter – don’t press down or you’ll compact the puddings.
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Transfer the moulds to a roasting tin and fill that with enough boiling water to come halfway up the sides of the moulds. Cover the tray with foil so it is airtight, and bake the puddings for 30 minutes.
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Remove carefully from the hot water, invert the moulds onto individual serving plates and serve immediately – with lashings of cream, of course.
Recipes taken from Comfort by John Whaite (Kyle Books, £19.99).
