Dundee Marmalade and Panettone Pudding

*Sadly - this dessert is not a 'looker'!*

Coming from the north east of Scotland, I am very proud of the fact that this year I have worked with the fantastic Mackays – who are renowned for their fantastic jams and preserves and of course Dundee Marmalade.

On our tour of the factory earlier in the year, I learned that all the berries used in the jams and preserves are grown in Scotland. Our climate makes the berries juicier and tastier, perfect for using in their sweet spreads. And the oranges used in their marmalades are all from Seville.

Mackays contacted me a few weeks back asking if I would like to take part in Christmas baking with Mackays, a blogger challenge to use their range in Christmas themed dishes. Of course I said yes and I decided to use their Vintage Dundee Marmalade. I made Dundee Marmalade sticky buns earlier in the year, which were amazing. And I thought that the darker Vintage Marmalade (which has some treacle in it) would be perfect for a Nigel Slater inspired recipe, with added Christmas sparkle. (I know this is a tad early for Christmas but Mackays wanted the recipes in for mid-November, but at least this gives you a head start on preparing it!!)

This is essentially a bread and butter pudding, but uses panettone bread, which, as you may know, is a sweet Italian bread traditionally served at Christmas. This is studded with lots of sweet fruit and I thought the bitterness of the marmalade would work well. Even though this is a pudding, I think it would make a very decadent Christmas morning breakfast – in place of marmalade on toast!

Ingredients:

400 grams Panettone bread, sliced

10 tablespoons Vintage Dundee Marmalade

4 large eggs

500 ml Gold Top milk

2 teaspoons vanilla extract

Adapted from Nigel Slater

Method:

Preheat your oven to 180c and grease a 10”x8” glass dish.

Beat together the eggs, milk and vanilla.

In a saucepan, melt the marmalade over a low heat.

Place half of the bread in the bottom of the dish, squishing it so it covers the bottom. Spoon half of the marmalade over the bread and spread to even out. Pour half the egg/milk mix over the top and repeat the process adding the other half of the bread on top, marmalade and last of the egg/milk mix. Press the bread down with the back of a wooden spoon so it soaks up all of the liquid.

Place into the oven for 40 minutes until it has puffed and has caramelised on top. 

To serve, spoon into bowls and enjoy on it’s own or with a splash of cream, after you’ve opened all of your presents of course. Enjoy...

Disclosure Statement: I received the marmalade free to bake with. Any opinions expressed are my own.

I am entering this dessert into this month's Alphabakes (hosted by Caroline at Caroline Makes this month, and Ros at The More Than Occasional Baker). The letter is O, so I thought Orange Marmalade fitted the bill perfectly.

And I am also entering this recipe (as it's a Nigel Slater one) into Dish of The Month, hosted by Janice at Farmersgirl Kitchen and Sue at A Little Bit of heaven on a Plate.