English Osborne Pudding recipe
information
A delicious variation on that much-loved nursery favourite, bread and butter pudding, which uses brown bread, spread with marmalade. The recipe has been round for centuries and has always been popular, partly because it is such a good way to use up day-old bread. But, of course, there's nothing to stop you cutting a few slices specially to make it.
ingredients
Mellow orange flavours permeate this pudding with its crisp and buttery topping.
4 thin slices day-old wholemeal bread butter for spreading orange marmalade for spreading
50 g (2 oz) currants or sultanas
450 ml (3/4 pint) fresh milk
2 eggs
15 ml (1 tbsp) brandy or rum (optional)
finely grated rind of 1 orange
15 ml (1 tbsp) light soft brown sugar
grated nutmeg
50 g (2 oz) currants or sultanas
450 ml (3/4 pint) fresh milk
2 eggs
15 ml (1 tbsp) brandy or rum (optional)
finely grated rind of 1 orange
15 ml (1 tbsp) light soft brown sugar
grated nutmeg
method
1. Spread the bread with butter and marmalade, then cut into triangles. Arrange, buttered side up, in a buttered ovenproof serving dish, sprinkling the layers with the fruit.
2. Heat the milk, but do not boil. Beat the eggs with the brandy, if using, and the orange rind, then gradual pour on the warm milk, stirring continuously. Pour over the bread and leave to stand for at least 15 minutes to allow the bread to absorb the milk.
3. Sprinkle the sugar and nutmeg on top of the pudding and bake at 180°C (350°F) mark 4 for 30 - 40 minutes, until set and lightly browned. Serve hot with custard or fresh cream.
2. Heat the milk, but do not boil. Beat the eggs with the brandy, if using, and the orange rind, then gradual pour on the warm milk, stirring continuously. Pour over the bread and leave to stand for at least 15 minutes to allow the bread to absorb the milk.
3. Sprinkle the sugar and nutmeg on top of the pudding and bake at 180°C (350°F) mark 4 for 30 - 40 minutes, until set and lightly browned. Serve hot with custard or fresh cream.
serving amount
serves 4
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