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01 June 2018
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Marmalade bread and butter pudding

Serve as a dessert




Salted butter, softened
6 slices of Greenhalgh’s 2 day old white bread with crusts
150g Coarse-cut marmalade
300ml Double cream
300ml Fresh orange juice
8 Medium egg yolks
100g Golden caster sugar


Butter the slices of bread on one side and spread with marmalade. Cut them into 2 triangles and lay these in two rows of overlapping slices, marmalade-side up, along the length of a 35cm (2.5 litre) oval gratin or other shallow ovenproof dish. Arrange the rows at an angle to each other so the surface is even.

Pour the cream and orange juice into a small pan and bring to the boil. Whisk the egg yolks and sugar in a small bowl, then whisk in the hot cream and orange mixture and return to the pan. Gently heat, stirring constantly and covering the base of the pan with a wooden spoon, until the custard thickens enough to coat the back of it. Pour this through a sieve over the bread as evenly as possible. Gently press down with the spoon to coat the bread thoroughly and leave to stand for 15 minutes.

Pre heat the oven to 180ºC fan 200ºC / gas mark 6. Place the gratin dish in a roasting pan with warm water that comes two thirds of the way up the sides and bake for 30-35 minutes until the custard has set on top. The edges of the bread are golden and crisp, and the marmalade sticky and glazed. Serve 5-10 minutes out of the oven – Gorgeous!