This is a Norfolk version of Bread Pudding, named after Admiral Lord Nelson who was a Norfolk man, born at Burnham Thorpe, on the north coast, where his father was Rector.
Ingredients:
- 1lb. stale bread
- 3oz. sultanas
- 3oz. raisins
- 4oz. brown sugar
- 1/2 tsp ground nutmeg
- Grated rind of 1/2 lemon
- 2 tbsp orange marmalade
- 3 oz. butter, melted
- 1 egg, beaten
- 1 tbsp rum
Soak the bread in water for 1 hour. Pre-heat the oven to 200°C. Squeeze the water out of the bread, then break up any lumps with a fork, until the bread is a creamy consistency. Stir in the dried fruit, then add the rest of the ingredients and beat together well. Pour the mixture into a buttered, deep pie dish or roasting tin about 7 x 11 inches, and bake for 30-40 minutes. Remove from the oven and allow to cool, although while still hot sprinkle with a little extra sugar. Serve sliced, hot as a pudding with custard or cream or cold as a cake.
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