Norfolk Bread Pudding Recipe

Norfolk Bread Pudding, sometimes known as Nelson Slices or Nelson Cake was named after Admiral Horatio Lord Nelson, a Norfolk man, born in Burnham Thorpe in 1758.

Once gracing the shelves of many Norfolk bakeries, its popularity in recent years seems to have taken a tumble, and it has become much harder to find. Not to be confused with bread and butter pudding, a much lighter and custardy dessert made with milk and eggs, Norfolk Bread Pudding is more like a cake, dense in texture and very filling.

A great way to use up leftover bread, here is a delicious recipe for Norfolk Bread Pudding, Nelson Slices, or Nelson Cake, whatever you wish to call it!

Makes 8 servings

1. Ingredients
2. 450g stale bread
3. 100g raisins
4. 100g sultanas
5. 115g brown sugar
6. ½ tsp grated nutmeg
7. grated rind of half a lemon
8. 2 tbsp orange marmalade
9. 1 free range egg, beaten
10. 100g unsalted butter, melted
11. 1 tbsp dark rum
12. Water, to soak the bread
13. 1 tbsp granulated sugar for the top

Method

Soak the bread in water for around an hour. Squeeze out the water from the bread and with a fork, break it up and keep working it until creamy. Stir in all the other ingredients and mix well until thoroughly combined.

Place into a buttered dish, level with the back of a spoon and bake in the oven, 200°C, 400F, gas mark 6 for 30 - 40 minutes. Serve hot with the granulated sugar dredged over the top, with custard, cream or ice cream. Alternatively allow to cool and serve cold as a cake.