How to Make Brown Bread Pudding - The Victorian Way
Mrs Crocombe is busy in the kitchen once again. This time, she's making Brown Bread Pudding - a good recipe for the upper servants, or middle class families, that helps to use up leftover stale bread. Nothing goes to waste in Mrs Crocombe's kitchen! English Heritage is a charity, working to preserve the story of England and bring it to life. Enjoying the series? Support us by subscribing: https://goo.gl/c5lVBJ To find out how you can support our cause by making a donation, visit: http://bit.ly/2YjMSrU The series is filmed on location at Audley End House and Gardens. Plan your visit today: http://bit.ly/2S2vY2D INGREDIENTS 200g brown breadcrumbs 100g salted butter Candied peel Sugar to taste Black treacle or black strap molasses 3 eggs Red wine or brandy Wine sauce, to serve For the wine sauce: 140ml of water 2 tablespoons of apricot jam 30g of caster sugar A squeeze of lemon juice A glass of sherry or claret METHOD Add the butter, candied peel, black treacle (or molasses) and egg yolks to a bowl of breadcrumbs. 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 - it's particularly good with a wine sauce! SUBSCRIBE TO OUR YOUTUBE CHANNEL: https://goo.gl/c5lVBJ FIND A PLACE TO VISIT: https://goo.gl/86w2F6 VISIT OUR BLOG: https://goo.gl/DumtLo LIKE US ON FACEBOOK: https://goo.gl/Un5F2X FOLLOW US ON TWITTER: https://goo.gl/p1EoGh FOLLOW US ON INSTAGRAM: https://goo.gl/PFzmY5
Mrs Crocombe is busy in the kitchen once again. This time, she's making Brown Bread Pudding - a good recipe for the upper servants, or middle class families, that helps to use up leftover stale bread. Nothing goes to waste in Mrs Crocombe's kitchen! English Heritage is a charity, working to preserve the story of England and bring it to life. Enjoying the series? Support us by subscribing: https://goo.gl/c5lVBJ To find out how you can support our cause by making a donation, visit: http://bit.ly/2YjMSrU The series is filmed on location at Audley End House and Gardens. Plan your visit today: http://bit.ly/2S2vY2D INGREDIENTS 200g brown breadcrumbs 100g salted butter Candied peel Sugar to taste Black treacle or black strap molasses 3 eggs Red wine or brandy Wine sauce, to serve For the wine sauce: 140ml of water 2 tablespoons of apricot jam 30g of caster sugar A squeeze of lemon juice A glass of sherry or claret METHOD Add the butter, candied peel, black treacle (or molasses) and egg yolks to a bowl of breadcrumbs. 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 - it's particularly good with a wine sauce! SUBSCRIBE TO OUR YOUTUBE CHANNEL: https://goo.gl/c5lVBJ FIND A PLACE TO VISIT: https://goo.gl/86w2F6 VISIT OUR BLOG: https://goo.gl/DumtLo LIKE US ON FACEBOOK: https://goo.gl/Un5F2X FOLLOW US ON TWITTER: https://goo.gl/p1EoGh FOLLOW US ON INSTAGRAM: https://goo.gl/PFzmY5
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