Cookit Homepage Cookit is published by e2bn

History Cookbook: Bread Pudding

This recipe is in categories World War 2, Baking
About this recipe
Healthiness : (575 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
  • 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
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

If you tried this recipe and liked it, tell us about it
There are 30 comments for this recipe.
Add a comment

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.
Name: Gemmabella 4th August 2015
Well done! First time I have seen this one in print --- My mother used to make it and I have made it all my adult life with no recipe! Mine recipe is pre-WW11 and varies by using, margarine instead if suet (suet gave my father indigestion!), water instead of milk, jam or honey in place of sugar (sugar was both expensive and rationed in England at the time), no egg, nutmeg as well as cinnamon. It is nice both hot and cold. In fact it is nicer cold. I am 74 years old and according to my mother (now deceased), her mother used to bake it as well, so I can only imagine it is a very old recipe. Again, well done for printing it.
Name: Lois Tucker 25th April 2015
Thank you so much for this recipe, bread pudding was always about using up what you had in your cupboards as you were unable to just nip to the supermarket a buy what you wanted, well done to you, really well done ❤️
View all comments, or Add a comment

Required fields are bold

Rosemary and Parmesan Mini Muffins
Preheat the oven to 200°C / Gas Mark 6 / Fan 180°CStrip the rosemary sprig of all its...