I adore bread and butter pudding. It’s classic comfort food – warm, squidgy and softly spiced, and a perfect pick-me-up for the colder weather. As if it could get any better, this recipe also adds in whisky-soaked sultanas and marmalade for an extra warming, zesty treat. I actually brought some into work last week – we bought a pot of cream to accompany it, and it was a much more exciting afternoon snack than my usual satsuma!

Ingredients (serves 6):
– 75g sultanas
– 2 tbsp whisky
– 75g butter, softened
– ¼ tsp ground cinnamon
– ¼ tsp ground allspice
– 6 large slices bread (approx 300g), cut into triangles
– 200g marmalade
– 3 large eggs
– 30g caster sugar
– 200ml double cream
– 200ml milk
– 1 tsp vanilla extract
– 1 tbsp demerara sugar

1. First, prepare the sultanas: tip into a bowl and pour over the whisky. Leave to soak for at least an hour.

2. Preheat the oven to 180°C and grease a 2L baking dish with butter. In a bowl, mix the softened butter with the cinnamon and allspice, then spread over both sides of the bread, followed by the marmalade. Layer the bread in the baking dish, scattering over the sultanas as you go.

3. In a jug, beat together the eggs and caster sugar. Whisk in the cream, milk and vanilla extract to make a custard. Pour the custard over the bread and leave to soak for 10 minutes.

4. Sprinkle over the demerara sugar, then transfer to the oven and bake for 35-45 minutes, until puffed up and golden. Leave to rest for 10 minutes before serving.