Marmalade Bread and Butter Pudding

4 Slices wholemeal bread
450 ml (¾ pint) Milk
2 Eggs
50g (2 oz) Currants or Sultanas
1 Orange
1 tbsp Light Soft Brown Sugar
1 tbsp Brandy or Rum (Optional)
Butter
Orange Marmalade
Pinch Freshly Grated Nutmeg

Pre-heat oven to 180 °C; 350 °F; Gas 4.
Cut each slice of bread into 4 triangles, spread with the butter and marmalade.
Place in a buttered oven-proof dish, buttered side up, sprinkling the layers with the fruit.
Heat the milk, but do not boil.
Beat the eggs and add the zest of the orange. Add the brandy or rum, if using, or use 1tbsp of juice from the orange.
Gradually pour the warmed milk onto the egg mixture, stirring continuously.
Pour over the bread and leave to stand for at least 20 minutes allowing the bread to absorb the milk.
Sprinkle on the sugar and nutmeg and bake for 30-40 minutes until set and lightly browned.
Serve immediately

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Marmalade Bread and Butter Pudding

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