This baked profiterole pudding is a better, fancier, and more tasty version of the bread and butter pudding we all love. Toss 30 – 40 small profiteroles with 125 ml warmed marmalade. Arrange the profiteroles in a greased 15cm x 30 cm ovenproof dish in one layer. Whisk 1/3 cup of sugar, 4 eggs, 1 cup
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