Monmouth Pudding

Carole Davis


This is the Welsh version of bread pudding


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20 Min
35 Min


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  • 1/4
    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


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