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Recipe for :

Bread Pudding

Bread PuddingHaving 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.


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.