General Chat

is this from the south - as being from the north when we moved down here many moons ago I was puzzled hearing someone say they had cut a piece of their mum's bread pudding and put it in their handbag! Only bread pudding I knew was bread and butter pudding and I definitely could not see that going in a handbag!

In amongst my many cook books some specialising in puddings - no recipe - have googled some off the net and bought some suet as tried one the other week which was OK but was puzzled as it had flour in it.

I Love bread pudding could eat loads of it, noticed it when I moved away from home down to south coast, am in midlands now and think asda sell it.

Great use up of bread though

My mum used to make a lovely fruit bread pudding and as far as I can remember she didnt use flour..we were from London but dont know if its a south thing x

none of the other recipes had flour in - had to mix it with the soaked bread - was not easy and I felt it made it very stodgy - so far looks as if it is a southern dish - but someone could prove me wrong.

I'm from the South - never had it before!

My elderly cousin sent this to me recently, not tried it yet though

12oz bread (preferably a few days old)
2tbs Flour
4oz melted butter or marg
2oz caster sugar
6oz sultanas
6oz currant
2tbs mixed spice
2 eggs

soak bread in warm water for half hour
drain & mash well
add all other ingredients & mix well.
place in greased 9in by 9in (22cm by 22cm) tin
Cook in "cold" fan oven 150* for 1 and a half hours (dont know gas equivalent

sprinkle with caster sugar.

We have bread pudding in Sussex..............Mum used to make wonderful bread puddings and the local bakers sell it.

xx

To Make Bread Pudding
Buy 2 or 3 cheapest supermarket cut loaves
cut of all the crusts and discard, cut the bread into finger size pieces
Put in to a large bowl and dampen with water (don't make it too wet) squeeze out any excess water
move the bread mixture to a clean dry bowl and add one egg, some butter, sultanas, and a whole box of mix spice
mix all together, the place in a greased baking tin
cook in med oven until you can stick a knife in the middle and it comes out clean.
When its cooked remove from oven, allow to cool, sprinkle with sugar and cut into squares.

Never heard of adding flour!
If you use stale bread it might need a little more dampening.

Remember someone asked for this recipe on thread a while back Chris.

We all thought it was Bread and Butter pudding,but were told it was more like sliced cake,perhaps they'll see this again.

**No sooner the word than the deed lol :O))

See one recipe has 2 tablspoons of flour - the one I tried (in a magazine) had 11 ozs of flour - OH and my friends OH could not get enough they wolfed it down - I thought it was stodgy - so it would be with all that flour - am willing to try again - do not like to be beaten!

Used to buy it from a baker's in Norwich - very stodgy but I used to like it - not had it for years though.

Bread Pudding has been around a long time. It’s been around in England since the 13th century. It has its origins as a source of food for the poorer elements of society, and was in fact called “Poor Man’s Pudding”.
My Mother used to make it regularly and it always went down a treat. xxx

my oh mom makes mine and for neighbours, she is doing some tuesday for me, its fantastic she even makes it for oh friends plus their grey peas and bacon at work, i only tried once [total disaster] there a few places here you can buy it but not as nice as mom in laws.

Joan G

Phil Vickery (TV Chef) has his dad's recipe on net and it has treacle in it! Well I have the bread, plenty of fruit, eggs, butter, suet, spices, treacle whatever so think I will have to try several recipes.

evening all , the recipe i know is the same as carols, no flour. maybe the bread its self has enough flour! or could it be the old fire ranges which made it good? nite x

a great favourite in Wales - no flour used though!

Bread pudding made a big comeback ,during ,and shortly after the second world war,because it A ,tasted great,and B,you could use all the odds and ends in the kitchen,like a little spice, stale bread and a tablespoon of syrup[if you had any left] lol.
I still use my grandads recipe,no sugar [not needed,and ideal for diabetics] and a little nutmeg ,and mixed spice.
To me ,a king among puddings.Fred.

No use telling all the poor diabetics you have a recipe they can use Fred and leave them in suspense - post it for them please!

Okay Chris ,i will look it out,but it's the same as most of them,relying on the natural sugar in the fruit,and the syrup.Fred.

Been reading on net that to put a bowl of water under pudding when baking it - makes it lighter. I used to do this when baking wedding cakes as it prevented them drying out but that was over long period of baking.