Osborne Pudding with Snowdon Marmalade
Osborne Pudding, aka Bread & Butter Pudding made with Marmalade, so named after it became Queen Victoria’s favourite dessert whilst sojourning at Osborne House on the Isle of Wight, is here given a zesty twist with Radnor Preserves’ Snowdon Marmalade, a wonderful lemon and raisin marmalade. This delicious marmalade transforms an ordinary bread and butter pudding into something quite sensational. Very simple to prepare and tastes fabulous.
- 8 slices of one-day old good white bread
- 100g unsalted soft butter
- 1 jar (240g) Radnor Preserves’ Snowdon Marmalade
- 1/2 pint milk
- 1/2 pint double cream
- 4 egg yolks
- 2 whole eggs
- Grated zest of 1 lemon
- Butter slices of bread on one side, then top with Snowdon Marmalade, making sure the butter and marmalade are spread to the edges and corners of the bread. Quarter slices diagonally, then layer butter-&-marmalade-side up in an ovenproof dish, placing them so that the triangles almost stand up vertically.
- Whip together the milk, cream, egg yolks and eggs and pour over the bread. Scatter with lemon zest and leave to soak for 1/2 hour. Preheat oven to 180°C.
- Place in oven and cook for 35-40 mins until set, the top crisp and golden and the underneath soft and fluffy.
- Serve immediately with cream.
To buy Snowdon Marmalade click here