A Paul Hollywood recipe, and very good it is!
Butter slices of malt loaf and spread with marmalade. Cut into triangles. Smear butter inside an oven-proof dish and arrange
a layer of the malt loaf slices in the bottom. Sprinkle over a few sultanas, then repeat the layers of malt loaf to fill the dish.
Warm 100ml double cream and 300ml whole milk. Whisk 2 eggs in a bowl, adding 25g caster sugar and 2 tsp ground cinnamon. Slowly
add the warm milk and cream, whisking to combine. Pour over the malt loaf and sprinkle a Tbs demerara sugar over the top. Leave
the pudding to stand for 30 minutes, so the loaf absorbs the milk. Bake in a 180°C oven for 30-40 minutes, until the custard is set.
Let cool slightly before serving with crème fraîche mixed with the zest of an orange.