History Cookbook: Bread Pudding

Healthiness : (11 votes)

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 Furgus Henderson Chef at the Robinson Centre, Wyboston Lakes

• 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

• Weighing Scales
• Tablespoon
• Basin
• Wooden Spoon
• Greaseproof Paper
• 8” Tin

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; add all the other ingredients and enough milk to make a sticky consistency
4. Add a pinch of cinnamon
5. 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)
6. Remove from the steamer or oven and allow to cool for 10 minutes
7. Serve warm or cold

 bread_pudding.doc Bread Pudding Word Document

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Name: Jane Emma Jones	2nd November 2009
this recipe is fantastic it is perfect for kids and it is a recipe from the past! it is bitter and sweet. it is perfect for a treat!!!

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