Ok, so it’s not a luxury pudding, it’s not stylish, it doesn’t even have a fancy name, but I think it does have merits. It makes good use of a staple most of us have languishing in our cupboards, it is warm, stodgy and filling and it quivers and squeaks gently on removal from the oven. It’s been a sturdy, thrifty classic bake for many a year now.

The recipe I’m sharing today is the slightly sophisticated relative to the basic bread and butter pud. We always just made it with milk and eggs when I was a child, but this one contains a whole carton of cream. We just had sugar and raisins for flavour whereas this recipe adds the zest of an orange to cut through the richness of all that cream. This is how it looked pre-oven:

It is Mary Berry’s Mother’s recipe ( http://www.bbc.co.uk/food/recipes/mary_berrys_mothers_97161 ) and who am I to argue with such a lady? It was a lovely rich alternative to my usual recipe and the addition of orange zest was delicious. I sprinkled light brown sugar on top, which formed a nice crust.

The Dr and I disagreed on whether it needed to be served with custard. I said no, because it had all that cream and those eggs in it, surely forming something akin to custard? I always feel it’s a pudding that can stand on it’s own two feet without accompaniment. What do you serve yours with?

It is with a dessert debate still raging I say:

It’s only vintage but I like it!

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