The humble bread and butter pudding dates back to the 11th century – and through the decades, it has witnessed several makeovers before landing on the dessert menu of every upscale British restaurant.

Initially, it was a frugal dish meant for rainy days, when you had little more than bread and butter in the larder. Since then, however, it has become synonymous with rich comfort food – and with the addition of chocolate, a decadent finish to a premium meal.

Let’s explore the next step in the journey – bread and butter pudding, topped off with marmalade and whiskey. Comprising four ingredients you can probably get straight from the pantry, this is a guilty pleasure you can make at short notice and serve at an impromptu dinner party with pride.

While the recipe (for 6 to 8 people) works well with most popular brews, we recommend The Famous Grouse – a unique Scotch whisky which gains a distinctive sweetness from being aged in sherry casks.


  • 8 slices of white bread with the crusts removed – preferably slightly stale
  • 50 g of softened unsalted butter
  • 4 tbsp and 4 tsp orange marmalade
  • 250 ml milk
  • 250 ml double cream
  • 3 eggs
  • 1 tsp vanilla extract
  • 4 tbsp caster sugar
  • 4 tbsp of The Famous Grouse (or any full-bodied whiskey)
  • 1 apple, roughly chopped
  • 30 g raisins
  • 60 ml of The Famous Grouse (or again a full-bodied whiskey)
  • OR
  • 2 tbsp icing sugar
  • Add the apples, raisins, and whiskey in a small saucepan.
  • Bring to boil. Turn down the heat immediately
  • and leave to soak for a couple of hours (or if possible overnight)

The Process

Butter both sides of the bread.

Cover one side of four slices with a tablespoon of marmalade – add the remaining bread on top to make four marmalade sandwiches.

Cut the sandwiches diagonally into eight triangles; in a large baking dish, arrange them in compact rows.

Whisk together the milk, eggs, cream, sugar, vanilla, and whiskey in a large glass bowl – pour the mixture over the bread. Let it soak for 30 minutes.

Preheat the oven to 175 degree C (or 350 degrees F).Gently spread the remaining marmalade over the surface and cover with the topping (dust with icing sugar if you skipped this step).Keep in the oven for 45 minutes to 1 hour. Wait till slightly fluffy and golden – the bread will peek out from under the layers of custard.

Once out, let it cool for 30 minutes to an hour and serve.

A full-bodied blend, The Famous Grouse combines an oaky aroma (with a hint of citrus recalling marmalade) and a mature fruitiness on the tongue. The wholesome flavor profile is an ideal pairing for the creamy custard – with the crunch of toasty bread gracefully cutting through.

Scotch Mist, the Femme Fatale’s Poison

While the non-discerning drinker is more likely to be familiar with the lexical meaning of ‘Scotch Mist’, the connoisseur’s mind will immediately conjure up an image of the svelte Lauren Bacall. The drink made its Hollywood debut in 1946 in Howard Hawks’s masterpiece – The Big Sleep. Incidentally, that was also the first adaptation of the Raymond Chandler page turner for the silver screen.Although, the image of the stoic and perpetually smoking Humphrey Bogart is etched in the minds of most cinephiles, whiskey lovers will remember the femme fatale Vivian Rutledge ordering a Scotch Mist. Interestingly, the origins of the drink are shrouded in mystery, despite being associated with Philip Marlowe.

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Perk Up with Pepper's Pride

Born in an upbeat pub in San Francisco, which goes by the name of Trick Dog, Pepper’s Pride is an improvisation on a traditional cocktail that came straight out of Josh Harris’s vintage cocktail book collection. Josh who? Josh Harris and Scott Baird are the owners of Trick Dog and are brilliant at what they do—crafting cocktails. They also recognize the shift that has occurred from going to a pub to get a cocktail to bartending at home and gladly introduces cocktails that need syrups and tinctures-- seemingly complex but unique concoctions that most cocktail lovers are looking for now. Here’s one cocktail that has a very complex profile and to be honest, while it is not hard work making it, finding the ingredients might not be an easy task. But then we are also amidst a retail revolution, so feel free to preorder your sherry, liqueur and Bénédictine in case they are not available at your closest liquor store. You can look for replacements but we recommend you stay loyal to the ingredients if you want to truly understand how phenomenal Pepper’s Pride can be.  Mix your own Pepper’s Pride In an Old Fashioned glass, pour 150 ml of Bénédictine and another 150 ml of Ancho Reyes Chili Liqueur. Give a short stir and pour 30 ml of Oloroso Sherry. We recommend you put Domecq La Ina Sherry or Hidalgo for the perfect flavour profile. Pour 30 bourbon—while you are at liberty to add your favorite bourbon, we would suggest a bourbon older than four years. Try Smooth Ambler or Maker’s Mark. Now, give your cocktail another short stir. Pour medium sized cubes of ice, leaving enough room for another ounce of your preferred bourbon to add on top, here’s your cherry on top. Garnish your cocktail with an orange peel.

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Flavours of Pelican State: BBQ Bourbon Pizza

Lovers of bourbon have always found new, more innovative ways to consume their favourite drink. People have also paired different kinds of food that have went quite well with whiskey. The state of Louisiana has been known as a melting pot of different cultures. No surprise then, that it is dotted with a number of Cajun restaurants that serve delicious food. This is where the bourbon chicken was born. It is named after Bourbon Street, the heart of New Orleans' oldest neighborhood, and for the bourbon whiskey ingredient that is used to make the chicken. The trend these days has been to modify food into a dish that is more personal, unique and something that suits one’s personal tastes and palate. This has led to the birth of the BBQ Bourbon Chicken Breast Pizza. Loaded with a combination of flavors, this pizza will surely be a treat for your tastebuds. So how can you go about making this pizza?

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