(or Nelson Pudding)
A rich version of bread pudding, sometimes, but not always, described as being baked sandwiched between two layers of pastry and sometimes with icing on top. Usually prepared as a large slab and cut into c 4ins squares.
This dish is well-known from correspondents and news articles etc, is of unknown origin, but appears to be associated with Norfolk.
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8 ozs white bread, crusts removed
1/2 pint milk
4 ozs currants, raisins
2 ozs mixed peel finely chopped
2 ozs suet
2 ozs demarara sugar
1 teaspoons mixed spice
1 egg beaten
1/2 teaspoon nutmeg
Grated rind of half a lemon
1 Tablespoon dark rum
Soak bread in milk for about 12 an hour and beat out lumps
Add dried fruit, peel, suet, sugar and spice
Mix well add the egg and a little extra milk if required.
Put between 2 layers of pastry.
Bake at 180C (350F) Mark 4, sprinkle with sugar before serving
For other dishes associated with Lord Nelson, see:
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