British Recipes > Bedfordshire Pudding
1 tablespoon raisins
1 tablespoon currants
1/2 tablespoon candied peel
1 egg
1/4 pint milk
1 dessertspoon sugar
a little grated nutmeg
(see measure conversions for more information)
- Roll the pastry out and line the dish with it.
- Beat the egg and to it add the sugar and nutmeg.
- Heat the milk and pour this over the egg mixture, stirring well.
- Add the peel, raisins and currants to this and pour it into the pastry-lined dish.
- Bake for 50 minutes at 190 degrees centigrade (see temperature conversions).
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How to make Bedfordshire pudding:
This could have originally been one of the regional religious festival 'cakes' similar to Banbury cakes and Shrewsbury biscuits. Bedfordshire pudding has all the necessary ingredients for this type of sweet meat i.e. pastry, fruit and spices.
Ingredients
shortcrust pastry1 tablespoon raisins
1 tablespoon currants
1/2 tablespoon candied peel
1 egg
1/4 pint milk
1 dessertspoon sugar
a little grated nutmeg
(see measure conversions for more information)
Method
- Use a shallow, rectangular ovenproof dish.- Roll the pastry out and line the dish with it.
- Beat the egg and to it add the sugar and nutmeg.
- Heat the milk and pour this over the egg mixture, stirring well.
- Add the peel, raisins and currants to this and pour it into the pastry-lined dish.
- Bake for 50 minutes at 190 degrees centigrade (see temperature conversions).
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- British Recipes Home Page
- Buy Food & Drink Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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