Old Fashioned Bread PuddingPosted on: 25 March 2008 by Gareth Hargreaves
One of those traditional puddings, rarely seen in today's restaurants or shops but is a real family treat!
Bread pudding is made with old bread. It can be either white or brown although brown is best because it is denser. It used to be made with dripping and some people still put suet in theirs, although I don't.
You will need roughly 4-5 loaves in total. I usually freeze the ends of my stale bread and when I have enough, make a bread pudding, but this isn't an exact recipe but it always works!
- Soak the bread in water for at least an hour. Squeeze out all the water, literally wringing it between your hands, and place in a bowl. I usually spin the bread in a salad washer to get the excess moisture out. Place the bread in large bowl and break it up with a wooden spoon.
- The pudding should be sweet so add roughly 8oz (200g) of brown sugar. Any sugar will do but a dark or Demerara sugar gives it a richer flavour. At this stage add 8oz (200g) of melted butter. Then add 2 or 3 beaten eggs, depending on how much bread you started off with.
- Add 4 heaped teaspoons each of nutmeg, cinnamon and mixed spice, and as much mixed peel as you like.
- Place 1lb of washed mixed fruit in the microwave for 10 seconds to plump it up, then add to the mix. Stir it all together really well so that any white bread is now coloured brown from the sugar and spice. I find a grated carrot or two also makes a nice addition.
- Line a cake or loaf tin with greaseproof paper. Pour in the mix which should be fairly firm, but still moist. Place a piece of greaseproof paper over the top to stop it burning and cook in a low oven, around 150 degrees C for one or more hours, depending on how thick the pudding is.
- The end result should be firm to the touch and should smell out of this world.
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