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History Cookbook: Bread Pudding

This recipe is in categories World War 2, Baking
About this recipe
Healthiness : (110 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 26 comments for this recipe.
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Name: Jasmine 16th October 2014
OMG! that recipe was brilliant it was such a good treat to bring in for my class.
Name: Robert Goldspink 14th September 2014
my mother always made this for us but never had the recipe until now thank you, I can now make it without making mistakes
Name: Lynette Thackeray 26th September 2013
I love bread pudding. I am going to try this one too.
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