Home Forums Recipe Swap Bread Pudding recipe for Blue Velvet (& others of course) )

This topic contains 6 replies, has 2 voices, and was last updated by  Anonymous 3 years, 1 month ago.

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  • #31964

    Anonymous
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    • Mega Star
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    Sorry I’ve taken a while to get the recipe that you asked for Blue – I was trying to find my Mum’s but have found this one which, if I remember rightly, is as near as it can be to hers.

    8oz/240g stale bread – 10oz/300g dried fruit – 2 teaspoons mixed spice – 1/2pt/ 300ml milk – 1 large egg (or 2 bantam size eggs) – 3oz/90g dark brown sugar – grated zest of 1 orange or lemon – 3oz/90g butter, melted – 2 tablespoons demerara sugar (if haven’t got mix tblspn each of white and dark brown together) – a little nutmeg to taste

     

    METHOD

    Pre-heat oven to 160/3/325

    Tear bread into pieces and place in a large bowl with all ingredients EXCEPT butter and demerara sugar.

    Leave to soak for 20 minutes – Mash together with clean hands, squeezing and squelching until well mixed -Add melted butter and stir well.

    Now here the recipe says to pour mixture into a buttered 8″ x 10″ dish but I do remember that Mum used to have fat heating in the oven and tip the mixture into the smoking fat (a bit like you do with Yorkshire pudding) and that used to make the edges lovely & crispy, however I have no way of knowing how much fat (think it was lard) was used.

    Sprinkle the mixture with the demerara sugar and a little nutmeg and bake for 11/2hrs, covering with foil for the last half hour to prevent browning too much.

    Cut into squares and serve hot or cold

    Enjoy! :rose:

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    #31967

    Blue velvet
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    19th March 2016

    Oh you Sweetheart , thank you so much!  There are times when I yearn for a slice of this wonderful thing, it’s very morish!  I do remember though my Grandma used suet not lard !  So what should I do? She never wrote anything down, this was my memory from when I was 7/8 when we lived with her for a while. :heart:   :rose:

    Ofcourse the bread was real back then, all these proper receipes are being lost over time. She was Yorkshire, was a maid ‘up at the big house’ got up at 5 am to make the fires. Could make a meal out of nothing!  :rose:

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    #31973

    Anonymous
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    Yes a lot of the recipes use suet but I remember Mum melting the butter, which is why I chose this one instead of one that uses suet and not butter. The lard was only what she melted in the oven to pour the mixture into but, as I said, I have no idea how much she would have used as it’s just instead of greasing the tin/dish. If you wanted to use suet you would have to leave out the melted butter and can just grease the tin/dish and not melt the lard. I’ll have to have a go and try it and let you know! The trouble is we don’t really eat bread very often these days with special diets to keep to but I might buy some especially and let it go stale! :rose:

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    #32059

    Blue velvet
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    19th March 2016

    Yes Fruitcake. Going to the market on the quay tomorrow, there is a stall that’s sells yesterday’s bread (their own bread shop) real stuff, so might buy a real loaf and let it go stale and have a go. French v English Bread Pud eh?  :rose:

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    #32113

    Anonymous
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    Yes we’ll do a comparison cook!  I’ll do it with the melted butter, French bread and will try and do the melted lard (bit risky but I’ll give it a go!) will report back at a later date when the mission is accomplished! :rose:

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    #32115

    Blue velvet
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    That’s a great idea Fruitcake, it will have to be later as by the time we got down to the market, the bread man only had onion bread left!  :rose:

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    #32130

    Anonymous
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    Ah, not quite the same flavour! No time limit is there? I won’t probably be doing it just yet so whenever. :rose:

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