Ingredients

• 25g/1oz butter
• plus extra for greasing
• 450g/1lb malt loaf
• thinly sliced
• 2-3 tbsp course-cut marmalade
• 50g/1¾oz sultanas
• 325ml/11fl oz full-fat milk
• 100ml/3½fl oz double cream
• 2 large free-range eggs
• 25g/1oz caster sugar
• 2 tsp ground cinnamon
• 1 tbsp demerara sugar
• 200ml/7fl oz crème fraîche
• 1 orange
• zest only

Directions

• Butter the slices of malt loaf and spread with marmalade. Cut into triangles.
• Grease a 1.2litre/2 pint oven-proof dish with butter. Arrange a layer of malt loaf in the bottom of the dish.
• Sprinkle over some of the sultanas. Continue to repeat the malt loaf layers and sultanas until they are all used up.
• In a pan gently heat the milk and cream. Remove from the heat just before it comes to the boil.
• Whisk the eggs in a bowl with the caster sugar and cinnamon. Gradually add the warm milk and cream and continue whisking until all the milk is incorporated.
• Pour the custard over the malt loaf and sprinkle the demerara sugar over the top. Leave the pudding to stand for 30 minutes before baking: this allows the bread to absorb the milk.
• Preheat the oven to 180C/350F/Gas 4.
• Bake for 30-40 minutes
• or until the custard has set and the pudding is golden-brown.
• Leave the pudding to cool slightly.
• Mix the crème fraîche with the zest of the orange and serve it with the pudding.