Prep 20 mins
Cook 1 hr
This is a slightly different bread pudding recipe. My mother thinks that it appeared sometime post-war when you were encouraged to use up old stale bread, I don't know about that but it's different from the recipes which call for buttered sliced bread with milk and eggs, which I think of as 'bread and butter pudding'. It is packed full of things which are fattening and bad for you so don't eat it every day!
- 6 slices bread (approx. Stale, white, brown or mix)
- 2 ounces sugar
- 2 ounces suet (or other fat)
- 1 egg
- 2 teaspoons ground mixed spice
- 8 ounces dried sultanas or 8 ounces fruit
- Pre-heat oven to 160 degrees C.
- put slices of bread into a bowl and pour boiling water over them to cover them.
- Leave to soak for 15 minutes.
- Drain bread and squeeze out excess water.
- mush it all up with a wooden spoon or in a food processor.
- Add other ingredients and mix well.
- Grease a shallow baking tin and pour in mixture.
- Bake for approximately 1 hour until the top is browned and a knife comes out clean (you may sprinkle sugar on the top 3/4 of the way through if you like).
- Serve hot with English Custard or cool and serve in slices.