27th March is National World Whisky Day

One of my favourites - cooking with alcohol

Marmalade & whisky bread & butter pudding

PREP: 15 MINS COOK: 1 HR plus 30 mins soaking EASY SERVES 6 - 8

The ultimate grown-up comfort food, use leftover fruit bread or even croissants instead of the bread if you prefer.

8 slices day-old crusty white bread, crusts removed

50g very soft butter

4 tbsp Seville orange marmalade, plus 4 tsp

300ml full-fat milk

248ml pot double cream

3 large eggs

seeds 1 vanilla pod or at a push vanilla extract

4 tbsp golden caster sugar

1 tbsp whisky or a little more if the mood takes!!

icing sugar, for dusting

Butter each piece of bread on both sides, then spread 4 with the 1 tbsp marmalade each. Pop the remaining bread on top to make 4 marmalade sandwiches.

Cut into triangles and nestle in rows in a large baking dish. Heat oven to 160C/140C fan/gas 3.

Beat the milk, cream, eggs, vanilla, sugar and whisky together, then pour over the bread. Leave to soak for 30 mins. Dot the remaining marmalade all over the top of the pud and dust with the icing sugar.

Bake for 45 mins-1 hr or until puffy and starting to caramelise where the bread breaks out of the custard. Serve hot or warm.

Enjoy