Woodford's Paddington Bear bread and butter pudding with toasted oats, honey and whisky cream

Description

An unusual play on a classic dessert.

Ingredients

140g/4½oz medium shred marmalade
55g/2oz sultanas
455ml/16fl oz double cream
2 eggs
100g/3½oz caster sugar
6 slices white bread, medium sliced, buttered, crusts removed, cut diagonally into quarters
15g/½oz toasted oats
1 tsp honey
dash of whisky, to taste

Method

1. Preheat the oven to 190C/375F/Gas 5.
2. Place 110g/4oz of the marmalade in the base of four individual ovenproof dishes and sprinkle half of the sultanas over the top.
3. Place 290ml/½ pint of the cream into a pan and heat until boiling.
4. Place the eggs and 85g/3oz of the sugar into a separate bowl and whisk together.
5. Pour the boiling cream on to the mixture and whisk.
6. Pour half the mixture onto the marmalade and sultanas and reserve the remainder.
7. Layer the bread on top and sprinkle on the remaining sultanas.
8. Pour on the remaining cream mixture. Put the dishes onto a metal tray and place in the oven for approximately 20 minutes.
9. Make the sauce: lightly grill the oats until they change colour. Put them aside to cool.
10. Whisk the remaining sugar and cream in a mixing bowl.
11. Add the honey and a dash of whisky.
12. Add the oats once they are cooled and whisk. Spoon the mixture into small round dishes and place in the refrigerator until ready to serve.
13. Place the remaining marmalade in to a pot and microwave on full for approximately 20 seconds, until melted.
14. Brush the melted marmalade on top of the bread and butter puddings as soon as they are taken out of the oven. Serve with the sauce.