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Brown Bread Pudding Recipe

Traditional Brown Bread Pudding Recipe from Somerset











Exmoor is primarily an upland area made up mainly of small villages and hamlets. The largest settlements are Porlock, Dulverton, Lynton, and Lynmouth, Simonsbath and Wheddon Cross.

This recipe is taken straight from the handwritten recipe book of my Great Grandmother, who was born and bred in the Brendon Hills of West Somerset, and is at least one hundred years old. This recipe is recommended. Comments most welcome.

Somerset Brown Bread Pudding

A stale Brown Loaf
 One pound of fresh cherries
 Three ounces of Castor Sugar
 Four Eggs
 One Lemon
 One gill of Cream
 One gill of Milk
 Half a teaspoonful of essence of Vanilla
 Two ounces of Loaf Sugar
 A gill and a half of Water

Put five ounces of brown bread-crumbs into a basin with the sugar, and three quarters of a pound of cherries, stoned, the vanilla, ad grated lemon-rind. Boil the milk and pour it over the bread crumbs and fruit. Whip the cream to a stiff froth and add it to the bread crumbs; add the four yolks of eggs one at a time, and the whites of two eggs whisked to a stiff froth. Butter a pint mould and pour in this mixture, cover it over with buttered paper, and steam or bake for one hour and a quarter. Turn it out on to a hot dish, and serve with sauce made with two ounces of loaf sugar, a gill and a half of water, and a quarter pound of cherries.










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Exmoor is a National Park situated on the Bristol Channel coast of south west England. Exmoor is located in two counties, with 71% of the park located in Somerset and 29% located in Devon