Monmouth Pudding

Carole Davis


This is the Welsh version of bread pudding


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20 Min
35 Min


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cup scant hot milk
4 Tbsp
sugar flovored with 4 drops of vanilla essence, divided
2 can(s)
white breadcrumbs, cubed
4 small
eggs divided
1 c
dried fruit your choice soaked in a 1/2 c. of sherry overnight
1 c
strwberry jam/preserves(please don't use jelly)
3 Tbsp
melted butter

How to Make Monmouth Pudding


  • 1Pour half the milk and half of the sugar over then breadcrumbs. Leave to absorb the milk. Add beaten egg yolks.
  • 2Separate the yolks and the whites of the eggs. Beat the yolks mix into the breasdcrumbs Whisk whites with the remaoning sugar and chill.
  • 3Pour half the breadcrumb mixture in the pudding dish. Spread the base of the dish with the sherried soaked fruit.
  • 4Spread the jam over the bread crumbs. Top with the remaining breadcrumbs. Pour melted butter on top.
  • 5Bake in a slow oven 300*F for 30 minutes or until set.
  • 6take eggs whites/sugar mix and beat until stiff peaks form. Spread on top of breadcrumbs and brow in 450*F oven for 5 minutes until meringue is browned.

Printable Recipe Card

About Monmouth Pudding

Course/Dish: Puddings
Main Ingredient: Bread
Regional Style: UK/Ireland
Other Tag: Heirloom

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