Nelson('s) Pudding ??

[Breezy23]

Does anyone know what Nelson ('s) Pudding is? The only reference I can find on the internet is a wartime meal in 1944.

[shaneystar]

As I know it this a Norfolk version of bread pudding named after Lord Nelson who was a Norfolk man, born at Burnham Thorpe.
As a child we used to have Nelson slices ..same recipe just cut into slices! The secret was the tot of rum which was put into the mixture before baking.
Brought up in Norfolk this is what my Mum used to call it.You used to be able to buy it in local bakers shops but they are few and far between nowadays.

[pega]

like shaneystar I remember Nelson Slices they were square with pastry top and bottom and filled with a mixture simular to mincemeat, I always look for them a few cake shops still sell them one in Kettering did will check next time I go but, I really liked them and very filling some shops sell slices of bread pudding similar to the nelson mixture since onset of diabetes don't have lot of cake now but would still have a slice of nelson it was great few and far between sums up finding this cake may I ask why you wanted to know about Nelson Pudding ?

[Breezy23]

Thanks to both Shaneystar and Pega. My husband is a chef (of 40 years) and they have a "fine dining" function who have specifically asked for this as a dessert as part of a Trafalgar celebration this Thursday. Would be a bit embarrassing to have to go back to them and ask what it is. Cheers.

[shaneystar]

If you would like a recipe Breezy23 I have this one from my Norfolk Cookbook
Nelson Slices
1lb Stale bread
3oz Sultanas
3oz Raisins
4oz Brown sugar
Half a teaspoon nutmeg
grated rind of half a lemon
2 tablespoons orange marmalade
3oz butter melted
1 Egg beaten
1 Tablespoon dark rum
Soak the bread in water for an hour.Squeeze out the water and break up the bread and mush it up until creamy.Stir in the rest of the ingredients and beat it well together.
Turn into a buttered dish and bake for 30 -40 mins
Serve hot with with sugar dredged over or with ,cream, custard or ice cream...or cold as a cake.
Of course if you are making it for a lot of people you would have to alter the recipe accordingly. Plenty of rum is the secret!
Cheers and enjoy your celebrations.

[Breezy23]

Thanks Shaneystar, I've e-mailed it onto hubby. Seems to be a few variations, some with pastry and or mincemeat, some without. At least we have the basics right anyway, thanks for your help.