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Nelsons cake recipe

Nelson’s Cake

Popular in Georgian times, this bread pudding is dedicated to the famous naval commander, it saw a revival during the war as a way of using up stale bread


  • 225g stale bread, crusts removed
  • 300ml milk
  • 1 tbsp brandy
  • 50g melted butter
  • 50g soft brown sugar
  • 2 tsp mixed spice
  • 1 egg, beaten
  • 175g mixed dried fruit
  • Grated rind of 1 lemon
  • Grated rind of half an orange
  • Freshly grated nutmeg
  • Caster sugar, for serving


  1. Preheat the oven to 180˚C/160˚C fan/gas mark 4
  2. Break the bread into pieces, then soak it in the milk and brandy for 30 minutes.
  3. Add the butter, sugar, spice and egg, then beat with a fork until smooth.
  4. Add the fruit and grated peel and turn into a buttered ovenproof dish.
  5. Grate some nutmeg on top and bake for 75–90 minutes until golden brown.
  6. Serve sprinkled with caster sugar.

Recipe by

Taste Buds chef: Jody Spencer

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