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 Fruit custard topped with lightly-baked meringue (White 1932) The 'Caterer and Hotelkeeper' magazine of Thursday 4th September 2008 gave the menu of The Anchor Inn, Alton, Hampshire as including; "a wickedly creamy Oxford and Cambridge pudding (£5.95) a non-baked version of Cambridge burnt cream" Florence Fabricant in the 'New York Times' of July 31, 1991 describes the; "luxurious ingredients like the Blenheim apricots in Oxford and Cambridge pudding" [Unverified] Can you help find more about Oxford and Cambridge Pudding? - email editor@foodsofengland.co.uk  |
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