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Fill Belly Pudding


Soaked bread mixed with suet, egg, butter, sugar, sweet spices and dried fruit. Spread in a tray and baked. Sometimes with a jam layer. A form of Bread Pudding.

Original Receipt in Marjorie Cashmore's 'A Feast of Memories: Black Country Food and Life at the Turn of the Nineteenth Century', published in 1986 by Westwood Press;

Bread Pudding or Fill Belly
2 lbs stale bread
3 eggs
1/2 lbs shredded suet
2 oz butter or margarine
1 lb granulated or brown sugar
1 teaspoons mixed spice
1 lb mixed dried fruit

Soak the bread in water, then drain and squeeze out the excess moisture. Flake with a fork and add the remaining ingredients. Mix well together and spread the mixture into a greased baking tin. Dot with butter and bake in a moderate oven for about two hours or until nicely browned. (A variation is to make a pastry base, spread it with jam and then cover with the bread pudding mixture. Bake.

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