This a wonderful old fashioned recipe and would fit right into the Southern dessert recipes for the holidays or just anytime.
- 6 cups chopped stale bread ( one or two loaves)
- 1 cups diced salt fat pork, lightly fried
- 1 1/2 cups raisins
- 1 cup molasses
- 1/2 cup flour
- 1 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp allspice
- 1/4 tsp cloves
- Stale Bread (approximately 2 loaves)
For white Crea:
- 2 tbsp butter to margarine -1/2 cup warm water 1/8 tsp nutmeg – Orange Zest
- 1/2 cup milk – 1/2 tsp almond extract lemon zest
- 1/3 cup white sugar – 2 tbsp flour or corn starch with 1/4 cup cold water ( mix in mason jar )
- First cut in pieces stale bread and soak in a bowl until soft with cold cold water. Drain or squeeze out much water from the bread as possible, not to dry.
- Then add to large bowl tossing the soaked bread to separate and not large pieces.
- In a small saucepan, add molasses and let warm on simmer, then add the raisins only to warm not to cook.
- You will need a Cast Iron frying pan or pan of choice, Cut salt fat pork in small cubes and fry, until almost all fat is rendered out, remove the fried fat pork set aside then add molasses mixture while hot to frying pan. Stir together until combined.
- In and large bowl you already have your soaked stale bread with most of the water drained off.
- Then add all spices, and flour, stir around lightly and add baking soda and the molasses mixture with the fried fat pork and raisins.
- Mix together until all ingredients are combined.
- Pre-heat oven to 350º and bake for 45 minutes to 1 hour or until cooked depending on your oven or the amount of liquid in your mixture.
- Add all mixture to your cast iron frying pans or pan of choice, place in oven. When baked remove from oven but keep in pan. Make white cream sauce.
- Years ago your bang belly was made and baked in your cast iron pan.
(This pork bang belly also can be steamed in a pudding bag, in a boiler with a quarter of water hot and covered tire the pudding bag to the side of your boiler handle and left steam for 1 1/2 hours or until spongy to touch.)
For White Cream:
- In a small saucepan add butter, milk, water and sugar let warm and stir occasionally.
- In a mason jar add flour and cold water, shack together until no lumps seen.
- Slowly mix in with saucepan hot mixture, until it starts to go thick. Remove from heat add almond extract continue stirring, lemon zest, orange zest and nutmeg. Cover put to the side for pouring over, while hot.
- Then add lemon and orange zest and nutmeg. Continue stirring until combined.