Make Brown Bread Pudding - The Victorian Way
In this video Mrs Crocombe shows how to make Brown Bread Pudding the Victorian way.
This is a good recipe for the upper servants, or middle class families.
- 3 eggs
- Candied peel
- Sugar to taste
- 100g salted butter
- Red wine or brandy
- Wine sauce, to serve
- 200g brown breadcrumbs
- Black treacle or black strap molasses
For the wine sauce:
- 140ml of water
- 30g of caster sugar
- A squeeze of lemon juice
- 2 tablespoons of apricot jam
- A glass of sherry or claret
Add the butter, candied peel, black treacle (or molasses) and egg yolks to a bowl of breadcrumbs.
Add sugar to taste (try 3 tbsp) before mixing well.
Whisk the egg whites in a separate bowl, then carefully fold them in to the mixture (a little lemon juice will help the rise).
Pour in the brandy or wine (as preferred) and fold in to the mixture once more.
Grease your mould with butter and spoon the mixture in, being careful not to fill it to the top as the mixture will rise.
Cover the open top with a disc of buttered paper, and then tie up in a cloth (or cover with foil).
Steam the pudding in a saucepan of boiling water for about an hour.
Leave the pudding to sit for five minutes before serving and decorate as desired.
This is particularly good with a wine sauce!