Paddington's Pudding

Because Paddington Bear loved Marmalade sandwiches.

Paddington's Pudding
  • Serves 4
  • Oven temp gas mark 4, 350F or 180C
  • 8 Slices of bread buttered
  • I Jar Black Mountains Preserves Marmalade
  • 275 ml milk
  • 70 ml double cream
  • 50 g caster sugar
  • 3 eggs
  • Nutmeg

  • Butter a shallow 1 litre oven proof dish or 4 individual ramekins.
  • Spread the buttered bread with marmalade and make 4 sandwiches, cut off the crusts.
  • Cut each sandwich into 4 triangles.
  • Arrange the sandwiches slantwise in the dish.
  • In a measuring jug mix the milk and cream and stir in the sugar.
  • Break the eggs into another jug.
  • Use a fork to gently incorporate the eggs into the milk and cream.
  • Pour the mixture over the "sarnies".
  • Grate some nutmeg over the top if liked*.
  • Bake for approx 30 to 40 minutes
  • While the pudding is cooking, empty the rest of the jar of marmalade into a small saucepan and add a splash of water.
  • Gently melt this on the hob.
  • When it is runny pour it through a metal sieve into a jug to remove the lumps if you want to.
  • This can then be poured over the cooked pudding as a delicious sauce.
  • Serve with cream or ice cream.
  • * At this point the pudding can be frozen if so wished. To use, defrost and bake as described.