Ginger Marmalade bread and butter pudding


Yield: Serves 4
Prep time: 10 mins
Cook time: 30 mins


  • 4 bread slices
  • 4 tbsp melted butter
  • 3 tbsp SPRIG ginger marmalade
  • 1 tbsp corn flour
  • 2 tbsp chopped cashew nuts and almonds
  • 2 tbsp oats
  • 1 tbsp raisins
  • ¼ cup sugar
  • 1 cup milk
  • 1 chopped banana
  • 1 chopped mango


  • Preheat oven at 180oC
  • Apply butter on one side of each slice and ginger marmalade on other side. Cut each slice into 4 equal parts
  • Grease an oven safe bowl with butter and line the bread slices with the buttered side facing downwards
  • Combine the cornflour and sugar along with warm milk in a bowl and mix well. Make sure there are no lumps
  • Boil the mixture on a low flame and keep stirring continuously. Cook till the sauce slightly thickens
  • Pour the sauce evenly over the bread slices and sprinkle nuts, oats and raisins on the bread strips
  • Add 1 tbsp melted butter evenly over it
  • Bake for 30 minutes at same temperature
  • Remove from oven, top it with chopped fresh fruits like mango, banana and serve

Ginger Marmalade, 270g


Dulce de Leche with Vanilla, 290g


Demerara Sugar infused with Real Sri Lankan Cinnamon, 175g


Coconut Sugar Mingled with a Quartet of Brown Spices. 175g