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Recipes with white breadcrumbs

4 recipes that use white breadcrumbs, with photos, step-by-step instructions and cook times. The quickest, Glamorgan sausages, takes 40 minutes. It is most often cooked with egg, black treacle and ginger.

Run out of white breadcrumbs? Crushed crackers or cornflakes, same amount.

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Glamorgan sausages

Glamorgan sausages, selsig Morgannwg, are a meat-free Welsh classic from the old county of Glamorgan in South Wales, made since at least the 1800s and praised by George Borrow on his tour of Wales. Crumbly Caerphilly cheese, leek and fresh breadcrumbs are bound with egg, rolled into sausages, crumbed and fried until crisp and golden. Traditional Caerphilly is often made with animal rennet; look for a vegetarian one. Chef's tip: chill the shaped sausages for 30 minutes before frying so they hold together.

40 minBritishVegetarian
by KrazyBadal 0 views

Treacle tart

Treacle tart is an old English nursery pudding, a favourite of Victorian kitchens and still served with clotted cream or custard in pubs and school canteens. Despite the name it's made with golden syrup thickened with fresh breadcrumbs, sharpened with lemon zest and juice, baked until chewy at the edges and soft in the middle. Chef's tip: warm the syrup before mixing so the breadcrumbs soak it up evenly.

60 minBritishDesserts
by KrazyBadal 0 views

Christmas pudding

The Christmas pudding is the dark, fruit-packed pudding that ends Christmas dinner in English homes, traditionally mixed on Stir-up Sunday in late November when every family member stirs and makes a wish. This one uses vegetarian suet and is soaked with brandy or stout, so it contains alcohol; for an alcohol-free pudding use the same amount of strong black tea or orange juice. It is set alight at the table with warmed brandy (skip that for alcohol-free) and served with brandy butter or custard. Chef's tip: steam it again for 2 hours on the day; the second steaming darkens and enriches it.

520 minBritishDesserts
by KrazyBadal 0 views

Clootie dumpling

The clootie dumpling takes its name from the cloot, the cotton cloth it is boiled in, and it is the birthday and Hogmanay pudding of Scottish grannies from Fife to the Borders. It is a dense, dark, spiced fruit pudding with a sticky skin that forms when the floured cloth is dried in front of the oven. Leftover slices are fried for breakfast. Traditional recipes use beef suet; this one uses vegetable suet so it stays vegetarian. Chef's tip: dust the scalded cloth thickly with flour before filling it; that flour is what forms the famous skin.

270 minBritishDesserts
by KrazyBadal 0 views

Goes well with white breadcrumbs