And here's Delia Smith's orange marmalade B&BP which is a standard British favourite nowadays. It's a great twist on old-fashioned bread n but pud! I can't seem to get rid of the underlining, nor the highlighting from the forum search I conducted to find it.
Here's the Delia Smith pudding. Highly recommended by members of my family!
2 rounded tablespoons dark chunky orange marmalade
6 slices white bread, from a good-quality large loaf, 1/2 inch (1 cm) thick with crusts left on
2 oz (50 g) softened butter
10 fl oz (275 ml) whole milk
2.5 fl oz (60 ml) double cream
3 large eggs
3 oz (75 g) sugar
grated zest 1 large orange
1 level tablespoon demerara sugar
1 oz (25 g) candied peel, finely chopped
To serve: crème fraiche or chilled pouring cream
A baking dish, base 7 x 9 inches (18 x 23 cm) and 2 inches (5cm) deep, lightly buttered.
First, generously butter the slices of bread on one side, then spread the marmalade on 3 of these slices, and put the other 3 slices on top (buttered side down) so you've got 3 rounds of sandwiches. Now spread some butter over the top slice of each sandwich and cut each one into quarters to make little triangles or squares.
Then arrange the sandwiches, butter side up, overlapping each other in the baking dish and standing almost upright. After that, whisk the milk, cream, eggs and sugar together and pour this all over the bread. Scatter the surface of the bread with the grated orange zest, demerara sugar and candied peel, then place the pudding on a high shelf and bake it for 35-40 minutes until it's puffy and golden and the top crust is crunchy.
Serve the pudding straight from the oven while it's still puffy, with either crème fraîche or chilled pouring cream.
Here's the Delia Smith pudding. Highly recommended by members of my family!
2 rounded tablespoons dark chunky orange marmalade
6 slices white bread, from a good-quality large loaf, 1/2 inch (1 cm) thick with crusts left on
2 oz (50 g) softened butter
10 fl oz (275 ml) whole milk
2.5 fl oz (60 ml) double cream
3 large eggs
3 oz (75 g) sugar
grated zest 1 large orange
1 level tablespoon demerara sugar
1 oz (25 g) candied peel, finely chopped
To serve: crème fraiche or chilled pouring cream
A baking dish, base 7 x 9 inches (18 x 23 cm) and 2 inches (5cm) deep, lightly buttered.
First, generously butter the slices of bread on one side, then spread the marmalade on 3 of these slices, and put the other 3 slices on top (buttered side down) so you've got 3 rounds of sandwiches. Now spread some butter over the top slice of each sandwich and cut each one into quarters to make little triangles or squares.
Then arrange the sandwiches, butter side up, overlapping each other in the baking dish and standing almost upright. After that, whisk the milk, cream, eggs and sugar together and pour this all over the bread. Scatter the surface of the bread with the grated orange zest, demerara sugar and candied peel, then place the pudding on a high shelf and bake it for 35-40 minutes until it's puffy and golden and the top crust is crunchy.
Serve the pudding straight from the oven while it's still puffy, with either crème fraîche or chilled pouring cream.