Recipe
for :
 Having
received an email request from Bob Parker I went in
search of an original Bread Pudding recipe. Not necessarily
exactly what Bob's Mum would have made but certainly
similar.
This
was Bob's email about Bread Pudding:
"Gidday
from Western Australia.
'Cos
I am getting old probably my memories are better than
real life!!! During the war years my mother (born and
bred Cockney) would make us bread pudding. I'm not talking
namby pamby bread pudding, I'm talking real stick
to the ribs, heavy as lead, bread pudding. COs food
was scarce it was normally stale bread. Can you find
me a recipe - cinnamon, brown sugar, a smell to die
for and probably two to three hours cooking time?????"
The
recipe comes form a little cookery book entitled 'The
"A.L." County Cookery Book' compiled by a
County Education Secretary and Domestic Subjects Staff.
The book was actually my wife's grandmother's from when
she left school in 1913.
I
don't suppose there are too many copies around - it
also makes interesting reading to see what people were
using and eating all that time ago.
If
anyone can send me any other interesting recipes from
the past or other versions of Bread Pudding please get
in touch - email
me
- An
interesting suggestion from Margaret Groves (from
the UK) is to "try adding a jar of Oxford
English Marmalade a glass of whisky and some dried
apricots".
Ingredients
for Bread Pudding
1lb
bread scraps (stale bread)
3 ozs currants
1 tbsp flour
3 ozs sugar
Pinch of salt
3 ozs suet
1 oz candied peel
1/2 tsp mixed spice (or cinnamon)
1 tsp baking powder
Milk (for mixing)
How
to make Bread Pudding
- Soak
the bread in cold water until it is quite soft then
squeeze all the water away. Beat the bread with a
fork to remove any lumps.
- Chop
the suet and prepare the fruit. Mix all the ingredients
together, adding the milk to them.
- Pour
the whole into a greased basin and then boil (or steam)
for from one and a half to two hours.
- Serve
the bread pudding with custard sauce.
Alternative:
The
bread pudding may be baked in a dripping tin until
it becomes nicely browned. Then cut it into squares
and sift these with sugar before serving.
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