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Bread Pudding

This recipe is in categories World War 2, Baking,
About this recipe:
Difficulty: 2
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

Making and cooking it
  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