Osborne Pudding
Served in nurseries around the world, Osborne Pudding is
a delicious bread and butter pudding. It includes brown
bread, spread with marmalade. This recipe has been round
for centuries - not losing it's popularity over the years.
Lets start by checking out the ingredients and see what's
needed to make this tasty pudding.
The ingredients
4 rather thin slices of day-old wholemeal bread
Some 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 (this is optional)
finely grated rind of 1 orange
15 ml (1 tbsp) light soft brown
sugar grated nutmeg
You should be able to get 4 servings out of this recipe.
Start by spreading the bread with butter and marmalade.
Cut it into triangles. Now arrange with the buttered side up,
use a buttered ovenproof serving dish. Use the fruit to
sprinkle the layers.
Grab the milk and heat it. Just make sure not to boil it!
If you use Brandy, beat the eggs with it, as well as the orange rind. Next, slowly pour it over the warm milk, stir
constantly while doing this. Pour the mixture over the
bread and leave to for about 16 minutes. This will allow
the bread plenty of time to absorb the milk.
Get the sugar and nutmeg and sprinkle on top of the pudding. You are now ready to put the pudding in the oven
to bake. Bake for about 30 minutes at 180 Celsius (350 F).
When ready the pudding should look lightly browned.