300g croissants, brioche or a mixture of leftovers
70g melted butter
To serve
2 tbsp muscavado sugar
2 tbsp whisky
100g clotted cream
Butter for frying
More marmalade
Instructions
Bring the milk and cream to a simmer.
Put the marmalade, eggs, vanilla and salt in a blender and whizz.
Pour the hot milk over the eggs whilst whisking. Once fully combined leave to cool a little. Line the sides and bottom of your loaf tin with baking paper and oil lightly.
Preheat the oven to 160 degrees and place in a Bain Marie (you will need a deep roasting tin big enough to hold the loaf tin with enough hot water in to come halfway up the sides).
Melt the butter. Crumble or break up the left brioche and place in a large bowl. Pour over the butter and stir to coat, now pour on the custard and combine well.
Tip the pudding mixture into the mould / loaf tin and press down with moderate pressure. Cover in foil, taking care to crimp to seal well around the edges and place in the Bain Marie.
After one hour have a look at the pudding, if it is nearly set (doesn’t wobble too much when you shake it) take it out, or if it needs a little longer, try again after 15 minutes. It will continue to set a little as it cools.
Place a heavy weight on top and leave to cool. (You can speed this up using an ice bath, or leave overnight in the fridge.)
In a small bowl, mix together the muscavado and whisky. Leave the sugar to dissolve and break down any lumps. When ready, beat the clotted cream and stir in the whisky and sugar syrup until blended. Chill until ready to eat.
When you are ready to eat, remove the pudding from the tin and slice.
Heat a little buttery in a non-stick frying pan and gently caramelise the slices of pudding on both sides. Melt in a spoonful or two more marmalade and baste the pudding slices with the butter / maramalade mix.
Eat hot, dusted with icing sugar and topped with a good dollop of the whisky clotted cream.
