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Osborne Pudding Veg CD DP English 25mins plus chilling


Serves 4-6 Cold Vegetarian Fruit Alcohol Dessert Pudding England Britain British Europe


4 thin slices of Brown Bread
A little Softened Butter
2 tbsp Orange Marmalade
300ml/10fl.oz. Milk
90ml/3fl.oz. Double Cream
4 Egg Yolks
50g/2oz Sugar
1 tbsp Medium Sherry
240ml/8fl.oz. Whipping Cream
Glacé Cherries and Angelica to decoration


1. Remove the crusts from the bread, spread evenly with a little butter and the marmalade then cut into small pieces. Set aside.

2. Place the milk and double cream in a saucepan and heat until very hot but not boiling.

3. Meanwhile, in a medium mixing bowl, whisk the egg yolks with the sugar.

4. Once hot, slowly pour the milk over the egg mixture whisking constantly. Strain into a clean medium sized saucepan and cook over a low/medium heat, stirring constantly, until thickened. Allow to cool slightly.

5. Add brown bread, sherry and whipped cream to the slightly cooled milk mixture and fold in gently. Transfer to a serving bowl, allow to cool completely then chill for at least 2 hours before serving.

6. To serve - Decorate with Glacé cherries and angelica and serve with pouring cream.

N.B.  Another version of this is to make and bake it like a Bread and Butter Pudding.


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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat – To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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