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History Cookbook: Bread Pudding

This recipe is in categories World War 2, Baking
About this recipe
Healthiness : (583 votes)
Difficulty:  2 out of 5 difficulty
Comments: Use oven gloves to handle the hot baking tin.
Preparation Time: 5-10 minutes
Cooking Time: Bake for about 1 hour.
Number of servings: 6 helpings
Serving suggestions: Serve on its own or with custard or condensed milk.


This recipe uses a small amount of sugar (which was rationed in WW2) and reconstituted dried egg powder. If this is not available, you could use ordinary eggs (eggs were also rationed in WW2). The recipe was submitted by Fergus Henderson, Chef at the Robinson Centre, Wyboston Lakes
Ingredients
  • 225g (8oz) stale bread
  • 50g (2 oz) grated suet
  • 25g (1 oz) sugar
  • 1 tablespoon marmalade
  • 50g (2oz) dried fruit
  • 1 reconstituted dried egg
  • milk to mix
  • ground cinnamon
Equipment
  • Weighing scales
  • Tablespoon
  • Basin
  • Wooden spoon
  • Greaseproof paper
  • 8” tin
Making and cooking it
Always wash your hands before preparing food Always wash your hands before preparing food.

  1. Pre-heat the oven, Gas 4, 180C, 350F
  2. Put the bread into a basin, add cold water and leave for 15 minutes then squeeze dry with your fingers
  3. Crumble the bread to the basin
  4. Add all the other ingredients and enough milk to make a sticky consistency
  5. Add a pinch of cinnamon
  6. Spoon into a greased  tin (20cm, 8") and bake in the centre of the oven for 1 hour (or steam in a greased basin for 2 hours)
  7. Remove from the steamer or oven and allow to cool for 10 minutes
  8. Serve warm or cold


Related files
Microsoft Word document bread_pudding.doc Bread Pudding Word Document


Bread Pudding - print view  Bread Pudding - print view

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Comments
There are 32 comments for this recipe.
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Name: Junepatricia 17th January 2019
how many eggs, cant find dried egg.
Name: Mat 2nd December 2018
yum
Name: Jo 26th June 2016
Another childhood favourite. I've given up asking my 85 year-old mum for the recipe: she just 'slings' all the ingredients together, but it comes out lovely every time.
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