1st December 2022
Elliotts Cafe Lets Us In On Their Marmalade Toast Pudding Recipe
The mention of any pudding pricks my ears, but you've really got my attention if you're mentioning the works marmalade and toast. Well, Jess and Phillippa from Elliott's cafe in Edinburgh have my full attention, and I can't wait to have a go at this marvellous recipe.
Created by cook Jess Elliott Dennison and artist Phillippa Henley, Elliott’s celebrates simple cooking and life in the kitchen.
Our Cafe and Studio sit a few doors down from each other on Sciennes Road in Edinburgh, tucked behind the city’s leafy meadows. Both olive green spaces are an extension of our own homes and where we cook and make together for the Elliott’s community. Our work is inspired by the produce, colours, textures and rituals that each season brings.
“Whilst I love the big traditional feast on 25th December, for me, the best part of Christmas is those days in the kitchen between the big events. It’s the lazy mornings in PJs with the radio on, a pot of coffee to share with my husband, and several rounds of marmalade on toast. So that’s the inspiration for this ridiculously easy, comforting pudding. Just add cream!”
Marmalade Toast Pudding
Serves 2 in one of our brown pie dishes, so scale up as you wish
65g salted butter, plus a tiny knob for greasing the dish
25g sourdough or rye bread
40g soft brown sugar
70g marmalade plus 2 tablespoons for the glaze
40g plain flour
1/4 tsp baking powder
Small pinch sea salt flakes
Zest of 1 orange
(Double cream to serve)
Preheat the oven to 180C (400F/gas 6) and using your fingers, grease the base and sides of your dish with butter.
Cut the bread into rough chunks, place in a food processor and blitz to fine breadcrumbs. Add the remaining butter, sugar, marmalade, flour, baking powder, egg, salt and orange zest, then pulse until combined. (You can carefully use a box grater to crush the bread into crumbs and then beat everything with a wooden spoon in a large bowl until smooth too if you like).
Scrape the batter into the buttered dish and bake in the preheated oven for 30–35 minutes, or until deep golden. Remove from the oven and leave to cool slightly in the dish.
Meanwhile, place 2 tablespoons marmalade in a small saucepan with 2 tablespoons of water. Warm over a high heat for 2–3 minutes, stirring regularly with a wooden spoon, until you have a syrupy glaze full of orange shreds.
Pour the marmalade glaze over the top of the sponge, allow it to sink in for a minute or two, then serve up with plenty of cold double cream.
To get ahead, you can make the batter and allow it to sit in the buttered dish for a day heat - just bake off when you’re ready for pudding.
Elliott's Cafe, 27 Sciennes Rd, Edinburgh EH9 1NX