Home | Cookbooks | Diary | Magic Menu | Surprise! | More ≡

Fill Belly Pudding

Puddings and Sweet Deserts
Midlands

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.







MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline Donate English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones Cheeses Classic Meals Curry Dishes Dairy Drinks Egg Dishes Fish Fruit Fruits & Vegetables Game & Offal Meat & Meat Dishes Pastries and Pies Pot Meals Poultry Preserves & Jams Puddings & Sweets Sauces and Spicery Sausages Scones Soups Sweets and Toffee About ... Bookshop

Email: editor@foodsofengland.co.uk


COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes 2022
BUILT WITH WHIMBERRY