English Osborne Pudding
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
- 4 thin slices day-old wholemeal bread butter for spreading orange marmalade for spreading
- 2 oz currants or sultanas
- 3/4 pint fresh milk
- 2 eggs
- 1 tbsp brandy or rum optional
- finely grated rind of 1 orange
- 1 tbsp nlight soft brown sugar
- grated nutmeg
Instructions
- 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.
- 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.
- 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.
Calories: 224 kcal
Carbohydrates: 32 g
Protein: 9 g
Fat: 6g
Saturated Fat: 3 g
Trans Fat: 1 g
Cholesterol: 91 mg
Sodium: 217 mg
Potassium: 308 mg
Fiber: 2 g
Sugar: 18 g
Vitamin A: 263 IU
Vitamin C: 1 mg
Calcium: 161 mg
Iron: 2 mg