General Chat

Making mine today - bread in soak over night in milk - built not enough to drown it! Squeeze out in a calendar- add fruit, spice 2 eggs very little sugar- bung it in and oven middle heat and let that smell flow - Yummie!

Delia Smiths old fashioned bread pudding:

8oz bread brown or white
1/2 pint of milk
2oz butter melted
3oz brown sugar white will do
1 egg beaten
2level teasp. mixed spice

6 oz mixed fruit currant, raisins, sultanas,
candied peel
Nutmeg

Oven 180/
Gas 4

Break bread in bowl, and pour over milk. Leave to soak for 1/2 hour. Add melted ;butter, sugar, spice, beaten egg, and mixed fruit. Give a good stir and put into baking dish.

Bake in pre heated oven 1 1/2 hors approx.

I have made this myself and its yummy. Its called a luxury bread pudding.!!!

Sue

I agree with Sharron, thats the way my Grandmother used to make it with one exception, she added a few drams of Pussers Rum. Delish. :-D :-D :-D

Pussers Rum!?

Your grandmother wasted Pussers Rum on bread pudding?!

What an odd woman!

we don't normally eat the crusts(toppers) in sarnies so they go in the freezer, 'til I have about a loafs worth,

this is my favourite one but might be a b it sweet, to some..........

There are great foods in all our repertoires that have taste memories in them. That take you right back to childhood. Sometimes bad, mostly good (I think I have deliberately erased the really bad ones though…)

Bread pudding is one of the good ones for me. I am talking about proper bread pudding, not bread-and-butter pudding. Good as that is, B&B pudding is very much a dessert, a light egg custard held together with slices of buttered bread and fruit (dried, fresh, even jam). Bread pudding is something quite different, a cake to be eaten alongside a cup of tea, to fill the gap between lunch and dinner, to assuage the after-school hunger of growing kids.

It is as old as the hills, a good working class cake, made by people who couldn’t afford to waste anything. These days, of course, we don’t have to worry about where every last crust will go, and so we make versions that are considerably more luxurious than the ones made in the days during and between the wars. Mine is certainly more fruity and spicey than my mum’s.

Less stodgy too. The wartime recipe I was brought up on had suet and flour in to make it solid and claggy. I loved it at the time, but these days, I want something lighter and less fatty on my palate.

I have been asked many a time for this recipe, but it has always been tricky to get the recipe down. It is, after all, a recipe made to use up leftovers, and for this very reason the quantities are variable, depending on what is actually left over. I know what I want the mix to look like, but how to convey this to someone who hasn’t been there whilst I have been cooking is very difficult, and I take my hat off to recipe developers around the world.

So armed with a pencil and a now rather sticky notebook, I took the trouble to weigh and measure as I went, and this is what I came up with. Now these measures are not written in stone, this kind of recipe is good natured, it doesn’t depend on strict ratios to work, you can up and down the various ingredients as you feel fit. The bread/egg/butter ratio is probably best kept roughly to this, but you can add more/less fruit, sugar, spice, to suit your own taste.


300g Stale bread, cut roughly into chunks
50g soft brown sugar
250g dried fruit
1 tbs black treacle
50g butter
1 egg, lightly beaten just enough to mix yolk & white together
1 heaped tsp ground mixed spice

Soak the bread in COLD water to cover until the crusts on the bread are nice and soft. Squeeze the water out of the bread until it is as dry as you can get it. Put the squeezed bread into a mixing bowl, throw the water away.

Roughly break the bread up (sort of squish it between your fingers, like making mud pies)

In a small saucepan, melt the butter and black treacle together (TIP warm the spoon first before you get the treacle out of the tin, then it just slides off the spoon into the pan). You just want it warm and runny, don’t let it boil – it turns into toffee pretty quickly.

Add the fruit, egg, sugar and spice to the bread, together with the treacle/butter mix and mix it all up. It should be quite a sloppy mix, very similar to Christmas Pudding.

Turn into a greased and base lined tin – usually people would cook this in a flat traybake tin, but I have recently started cooking it in a 1lb loaf tin, I find that I get more squishy middle bit, which is the bit I like. If you like the crunchy outside, then a traybake will be better for you.

Run a fork over the top surface to roughen it up, and sprinkle with a little extra sugar – demerara is good if you have any, or just ordinary granulated.

Bake at medium temperature (roughly Gas Mark 4, 350/180 degrees but (in particular if you have a fan oven) do check the temperature and timing, the raisins can turn into little charred bullets if your oven cooks hot), for about an hour. It won’t rise much, and when you test it it will probably still be a little damp, that’s ok. Sprinkle with a little more sugar if it isn’t crunchy enough on the top for your liking. Let it cool in the tin before taking it out – it is quite delicate, and it will break apart if you take it out whilst it is still hot.

Oh, by the way… I fibbed about it only being a cake. The pudding name is quite right. It is also delicious hot with cream or ice cream as a REAL pudding.

This one from a "diabetes" cook book. I make it and OH says as good as ones she used to make using suet as the fat. Daughter likes it and her mates at work asked for recipe

RECIPE FOR BREAD PUDDING
NOT TO BE CONFUSED WITH BREAD AND BUTTER PUDDING

Great for using up stale bread and with only a little added sugar it is an ideal teatime treat. It is classed as OK for diabetics – tho’ in moderation (as with everything else) and for diabetics best made with whole meal bread.

Makes 12 Pieces

350g/12oz bread, cut or torn into cubes – I use an uncut 1lb loaf (Whole Meal)from a supermarket’s Bakery, and cut a good thick crust off one end which leaves me the weight of bread needed.

300ml/half pint milk I use full skimmed milk

150ml/quarter pint of water

175gr/6ozs sultanas
1 eating apple – peeled and chopped Not really necessary
2 tablespoons of golden caster sugar I’ve used ordinary sugar in the past but only 1
Tablespoon. Now using small amount “Splenda”
In lieu
2 tablespoons mixed ground spice
4 tablespoons of sunflower oil I use Almond oil in lieu
1 egg beaten

Method

1. Place the cubed bread in a large mixing bowl and pour over the milk and water.
Allow the bread to soak up the liquid. This will take longer if bread is old.
Stir occasionally.
2. Preheat the oven to 180C/350F/Gas Mark 4.
3. Stir the sultanas, apple, sugar and spice into the soaked bread and mix until
well combined. Beat in the oil and egg.
4. Press into a lightly oiled 23cm/9” square cake tine (ours is 8” square) and bake for 45 minutes. Note I grate some nutmeg on top prior cooking
5. Allow to cool slightly, prior cutting into 12 squares – I don’t cut into 12 squares
But cut pieces as and when required.

Ronald.........sounds perfect and easy to make.

I have 2 diabetics here to cook for, good to have a different recipe to follow :-D

KittytheLearnerCook - Yes far easier than method used by my mother and wife - they used to have to squeeze bread etc and of course suet wasn't good for chol levels. That recipe of mine gone out to Oz, NZ, USA etc. Talking to some ladies 3 years back selling bread pud at a farmers mkt at Lichfield. Should have got recipe but they said they didn't add any fat nor oil

It is perfect for my husband then, I will have a go tomorrow, thanks again. :-)

Thank you all so much for your recipes I will print and keep this thread of, I particularly liked Ronald's recipe for diabetics, and also the "easy" Deila Smith.







<3 <3 <3

Just made Ronalds one...........looks good and tastes wonderful :-D :-D

Huge thanks for the recipe Ronald. *skips happily off to work* <3

Glad to have been of help Paula and Kitty

My daughter has taken the recipe for her father-in-law, another diabetes sufferer

If I can make it......anyone can!! :-D

THATS IT

I CAN SMELL BREAD PUDDING COOKING

IT WILL DRIVE ME MAD

BECAUSE IM NOT MAKING ONE