Good Old Fashioned Bread Pudding
When the nights are drawing in and there’s a touch of frost in the air, I start to look for puddings that warm and comforting. Being a baker for many years, I don’t have far to look, as over those years I’ve made almost every traditional British pudding to grace our dinner tables. Whether it’s steamed pudding, baked pies, stewed fruits, etc. The choice is endless. But this was one that we made all year round in the bakery because it can be eaten as a cake on the go, or as pudding with bream or custard.
Good Old Fashioned Bread Pudding
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Ingredients
- 250 g bread This can be any leftover or stale bread
- 125 g dried fruit currants, raisins, sultanas, mixed peel
- 65 g sugar or you can use golden syrup
- 65 g suet or butter if you prefer
- 1 egg
- 1 tbsp milk plus extra as required
- Use any of what I call the ‘Christmassy Spices’ cinnamon nutmeg, cloves, allspice, mixed spice, etc.
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- Break up the bread into bite-size pieces and soak in water until soft.
- Now, Squeeze as dry as you can and combine with fruit, suet/butter, sugar and the ground spices.
- When thoroughly mixed add the egg and mix well..
- Stir in a little milk to form a soft-ish mixture (start with 1 tablespoon) add more as needed until the mixture drops from the spoon.
- Pour the whole mixture into a greased baking dish - in the bakery we always used a square tin with, 1.5 inches high - now place in a preheated oven ( 160°C fan-180°C non fan) for about 1 hour. When done, a skewer pushed into the centre should come out clean and the top should be nicely browned.
- Allow to cool for about 10 minutes in the tin, then turn out and sprinkle liberally with sugar We always used demerara but granulated or caster will do. This one is usually eaten cold or you coiuld heat in gently and serve with some nice creamy custard.
- Some older recipes books advocate steaming this pudding: to do this, pour the mixture into a greased pudding basin, cover the top with greaseproof paper, and boil or steam for about 2hrs. Unmould the pudding and serve hot with fresh custard or runny cream.
Category: Baking, British, Cakes, Pastries & Biscuits, Cuisine, Desserts & Puddings, Recipes, Teatime Treats, Snacks, Party Food
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