Sandy Docherty's Paddington Pudding

Method

Sandy says: I grew up watching Paddington Bear, I say grew up? I must have been about 15 but so loved that cheeky little bear and his love of marmalade. I too love marmalade the darker the better with those think succulent strands of orange swimming in that tangy syrup. Paddington loved nothing more than a good Marmalade sandwich, which got me thinking about that basic pudding ‘Bread and Butter pudding’ and making it not so basic.  I’m going to share with you a crafty little desert that gives you maximum effect with minimum effort.

Method

Grease an oven proof dish with some of the butter be quite generous with this and sprinkle it with about half the sugar.

Next make the Marmalade sandwiches, butter both sides of the bread and spread with a generous layer of marmalade. Trim of the crusts but don’t take too much off as these edges become crisp and sought after.

Cut each sandwich into 4 triangles (a bit like an afternoon tea) and arrange point side up in rows in the oven proof dish. Pack the sandwiches in but keep them looking smart.

Mix the cream and milk together in a jug alternatively pour the jersey milk into a jug and whisk in the eggs. ( I have not added sugar to this as the marmalade is sweet, but if you have a sweet tooth add 50g of caster sugar to the milk and eggs.

Gently pour this over all the bread, making sure all the slices are cover with the egg and milk. Gently press the bread down in the milk with the back of a spoon or clean hands. Cove this with cling film and put in the fridge or a couple of hours at least over night is ideal ( this makes it such an excellent pudding for entertaining as it can be prepared the day before.

Ingredients

Prep time:

Cook time:

Serves: 0

  • 1 loaf preferably white, (consider 4 quarters per person)

  • 200gms butter

  • 1 jar of marmalade of your choice

  • ½ pint double cream

  • ½ pint full fat milk

  • Or a pint of jersey milk to replace the milk and cream

  • 4 large eggs

  • 75gms Demerara sugar