General Chat

Christina,
I am in the South-East, and we also called it bouncy. It always felt like that as you bit into it.
I have never made it myself, but have helped a friends mum. We used stale bread soaked in milk with eggs, sultanas and lots of spices.

Hi, my family came from Middlesex and we always had bread pudding.

I never use flour or eggs in mine.
I don't have a recipe but mine consists of:
Stale bread including crusts soaked in water, then squeezed to dry out a bit
a pot of mixed spice
sultanas
a little sugar
a knob of butter or marg

Sorry I don't do quantities just chuck it all in together, mix really well, tastes ok before cooked so know if to add anything else. Cook on a low heat for at least 1 & half hours

Here's my recipe.......

White Bread
Caster Sugar or granulated
Marg or butter
Raisins or sultana’s or mixed fruit
2-3 eggs
Milk
Dark Rum

Spread marg over bread. Cut into triangles and place in greased baking dish, chuck on the fruit – as much or as little as you like.
Sprinkle over sugar. Mix eggs with a generous cap full of dark rum add half – pint of milk (I tend to use gold top milk) and pour over bread.

Push bread down into liquid a bit. Bake at 160-180 degrees about 30-40mins.

... and it's extremely low in calories lol

Anyone heard of Lardy cake, oooh I just loved it as a child. It was very greasy so think it would be out of favour now.

Dee x

Tony W, I think your recipe is Bread & Butter pudding

LOL - it is B & B pud.

Perhaps I'd better re-read this thread.

I'm from the north and can only remember bread and butter pudding - don't recollect "bread pudding" at all.

I do remember bread sauce though, but I can't for the life of me remeber what it accompanied.

I used to be a cook in a works canteen and used to make several bread puddings on a friday it used to sold out minutes after taking out of the oven.

Margaret

Tony W, Bread sauce goes very well with chicken or turkey

Dee x

That's it - chicken!!

Thanks

Mum would always make bread pudding at the weekend, as did her mum, and we're from the south.
they both used a deep rectangular cream enamelled tin to cook it in.
Also loved bread & butter pudding.

maggie

My mum used to make a great bread pudding back in the 50s and 60s - it was a great way to use up any stale bread. If you didnt have your own stale bread, you could buy it cheap from the bakers back then.

And I seem to remember that my dad liked a slice fried and coated in suger. Or was that spotted dick? lol Knowing him, probably both.

There was a thread before re Bread Pudding..and I put my dad's recipe on it.

I still make it regularly - though I usually put in mixed dried fruit (Waitrose sell a lovely pack containing glace cherries, chopped pineapple etc...not exactly traditional but very nice).

My Dad's Traditional Bread Pudding
London Version

1 loaf of bread (torn into small pieces and put in a large bowl)

1 pint milk
6 oz sultanas
6 oz currants
4 oz suet
2 oz brown sugar
1 tablespoon mixed spice
1 beaten egg
ground nutmeg (optional)

Pour milk over bread in bowl and leave to soak for about 20 minutes. Add more milk or water if necessary, you want the mixture quite sloppy.

Add all other ingredients, except the egg and mix well.

Add the beaten egg and mix to a "dropping" consistency - i.e. until the mixture drops easily from the spoon.

Turn into a well greased ovenproof dish (the one I use is a rectangular pyrex dish). You want a fairly deep pudding so use an appropriate size dish.

Sprinkle with nutmeg and bake for 1 and a half to two hours in a preheated oven at 350F/180C Gas mark 4. (10 degrees cooler and cook for less time if using fan ovens)

When cool, sprinkle with sugar if liked.

Dee
x

A few years ago I used to help with Luncheon Club and I used to get landed with puddings. Got fed up and one day got to thinking about puddings you would enjoy but too much trouble if you were old or on your own. I had two huge square pyrex dishes - some 15" square. I think I used to use 3 loaves at least. That bread and butter pudding was my failing - my turn was every 5 weeks and requests used to come in - I got known as the Bread and Butter Lady - never made it at home for a long long time.

And if anyone likes Bread and Butter Pudding this is my version:

Bread and Butter Pudding

Approx 8 - 10 slices of bread, buttered and cut into triangular quarters.

1 large can of evaporated milk, topped up to a pint with ordinary milk

2 eggs
2 handsful of sultanas
2 level tablespoons of sugar

Enough fresh breadcrumbs and brown sugar to cover the top.

Butter a souffle dish and in it layer buttered bread, sultanas and sugar,until all is used up.

Beat together the milk(s) and eggs and pour over the bread etc.

Press down with back of a wooden spoon, cover and leave for an hour.

Sprinkle over a mixture of breadcrumbs and brown sugar, cover loosely with foil and bake slowly for 1 hour. Remove foil and continue baking for another half an hour.

Serve hot...it will come out of the oven well risen, like a souffle, but will sink down.

Dee
x