Bread Pudding

BREAD PUDDING.

 

As a bit of background to this recipe I go back to WW2 when things were not only on ration but also difficult to get so anything that ended up tasty and filling was worth a try. Being a youngster at the time I would come home from school to be welcomed by my maternal grandmother with a piece of hot Bread Pudding, a memory that will remain with me for ever. My grandmother was born in 1884 so I think her recipe for Bread pudding qualifies for my ‘Recipe’ collection!

 

1 large stale white loaf; this can be saved up during the course of the week and frozen until required

3/4 pint milk

3 ozs. Vegetable suet.

4 ozs. Demerara sugar

1 pound of mixed fruit sultanas, raisins and cake mix.

1 ½ teaspoons mixed spice

2 eggs

Zest of one orange

Granulated sugar for a topping

 

Pre heat oven to Gas 4 or 180C.

Lightly grease a tin/dish 6 x 10 inches.

Break the bread into very small pieces; I put it into the electric mixer which gives an ideal consistency.

Put bread crumbs into a basin then add milk, mix and lead to infuse for about 30 minutes.

Beat the eggs, then add them and all the other ingredients, except the granulated sugar, and mix thoroughly

Add the mixture to the tin/dish and cook in the oven for about 1 hour or until cooked. Remove from oven and sprinkle liberally with the granulated sugar, put back in the oven for 5 minutes to allow sugar to condense into the pudding.

 

I prefer the pudding hot as it is but you might like to try it with custard or cream.

 

Enjoy