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Bread-and-butter pudding made with brown bread, orange marmalade and cream-based custard. Served chilled, decorated with crystallized fruit, and accompanied with pouring cream.
Commonly said to have been a favourite of Queen Victoria when staying at Osborne on the Isle of Wight, but may just as likely be an invention of Henry Osborne, cook to Sir Joseph banks, the President of the Royal Society.
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4 thin slices of brown bread
10 oz Milk
3 oz Milk
4 Egg Yolks
2 oz Sugar
1 tbsp Sherry
8 oz Whipping Cream
Glace Cherries and Angelica to decorate
Pre-heat oven to 180C / 350F / Gas 4.
Spread the bread with butter and marmalade, then cut into triangles. Arrange, buttered side up, in a buttered oven-proof dish. Heat the milk, but do not boil. Beat the eggs with the sherry. Gradually pour the warmed milk onto the egg mixture, stirring continuously. Pour over the bread and leave to stand for at least 15 minutes to allow the bread to absorb the milk.
Sprinkle on the sugar and bake for 30-40 minutes until set and lightly browned.
Decorate with cherries and angelica and serve with cream.
For other puddings associated with the Isle of Wight, see Isle of Wight Pudding
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