At a book signing, a reader and I got chatting about our favourite puddings, and I revealed that I just love a bread and butter pudding. She strongly recommended one made with waffles and I was instantly hooked. I hadn't even tried it, but the image alone of soft, fluffy waffles soaked in sweet custard, was more than enough to entice me. Just make sure you use the sweet kind of waffle; not the potato...

(c) John Whaite

Ingredients (serves 6/8) 

  • 12 waffles (about 500g) 
  • 200g marmalade 
  • 350ml whole milk 
  • 350ml double cream 
  • 3 large eggs
  • 200g golden syrup 
  • 2-3tbsp bourbon (whisky) 
  • Pearl or icing sugar


Preheat the oven to 200C/180C fan. Arrange a layer of waffles into a roasting dish and splodge over some of the marmalade. Arrange another layer and repeat. Place any remaining waffles on top. 

In a large jug or mixing bowl, beat together the milk, cream, eggs, syrup and bourbon/whisky. Pour this mixture over the waffles, and allow everything to soak for an hour. Preheat the oven to 200C/180C fan. 

When the pudding has soaked, bake in the preheated oven for 40 minutes, or until golden brown on top and slightly swollen. Sprinkle over some pearl sugar or icing sugar, and serve.