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Tuesday, 7 April 2009

Bread Pudding





This is an old fashioned make that is good with custard and also good as a slice of "cake" and makes the most of what essentially would be stuff that is thrown away i.e. stale bread. Its also very forgiving in the making because if the mixture is too wet then just add a little more bread crumb. I have just snaffled two slices and it was/is delish.







The recipe I use is:-

8oz stale bread
4oz currants or raisins or sultanas or a mixture of all
2oz brown sugar
2 oz finely chopped suet
1oz chopped peel
1/2 teaspoon mixed spice
I also add same of mace/cinnamon
1 egg
a little milk

Method



Break the bread into small pieces and soak it in cold water for at least half an hour (sometimes I do this before I go to bed and then deal with it first thing in the morning usually on a Friday night/Saturday morning or Saturday evening/Sunday morning). Then strain and squeeze as dry as possible the bread mixture.










Put into a basin and beat out any lumps with a fork. Add the dried fruit, sugar, suet, peel and mixed spice/spices and mix together well. Add the egg and enough milk to enable the mixture to drop easily off a spoon. Put into a greased tin. Bake in a warm oven 335 degrees F, Gas mark 3 for about one hour. When done turn out onto a hot dish dredge with sugar and serve with custard or vanilla sauce.

Makes about 5 to 6 helpings

Enjoy

2 comments:

  1. Hi Patty Pan! I love your recipes and am still enjoying your blogs. I will have to write you soon with questions about my British cookbook, a translation into American English :)
    Thanks for the smiles :)

    ReplyDelete
  2. Hi Elizabeth glad you are enjoying - if I can help with the English cookbook I will. They are only home cooking recipes but well worth the effort. We like our food in this household.

    Take care lovely to hear from you

    ReplyDelete

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