• STEP 1

    Heat oven to 170C/150C fan/gas 3. Warm the cream and milk in a pan over a gentle heat. Whisk the eggs, sugar and vanilla together with a fork in a large bowl, then gradually add the warm cream mixture.

  • STEP 2

    Halve the buns and spread with the butter. Arrange in a large shallow ovenproof dish (approx 25 x 32cm), dot with the marzipan and brush the marmalade on top.

  • STEP 3

    Pour over the cream mixture and set aside to soak for 15 mins. Press the buns down into the custard mixture as they soften.

  • STEP 4

    Bake for 50 mins until set, then remove and allow to stand for 10 mins. Dust lightly with icing sugar and serve while still warm.


You can make this pud a day ahead. Warm it gently in the just-turned-off oven covered with foil, while you eat your Sunday roast.

Recipe from Good Food magazine, April 2011

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