Mother’s Bread Pudding

A traditional British recipe, this moist rich pudding makes a very economical and sustaining dessert. Serve Mother’s Bread

Pudding with Crime a la Vanille or whipped cream.

2 teaspoons butter

12 oz. stale white bread, torn into small pieces

18 fl. oz. warm water

6 07.. sultanas or seedless raisins

4 oz. raisins

2 oz. currants

4 oz. soft brown sugar

2 eggs, lightly beaten

5 fl. oz. milk

½ teaspoon grated nutmeg

½ teaspoon ground cinnamon

1 teaspoon ground ginger

1 oz. icing sugar

½ cup confectioners’ sugar

Preheat the oven to warm 325 ‘F (Gas Mark 3, 170 C).

Grease an 8-inch baking dish with the butter and set aside.

Place the bread pieces in a large mixing bowl. Pour over the water and leave the bread to soak for 2 to 3 hours. Pour off any excess water.

Mash the bread with a fork until it is smooth. Mix in the sultanas or seedless raisins, raisins, currants and brown sugar.

Add the eggs, milk, nutmeg, cinnamon and ginger and stir well with a wooden spoon until all the ingredients are thoroughly mixed.

Spoon the mixture into the dish. Place it in the oven and bake for 1 to ½ hours or until a skewer inserted into the centre of the pudding comes out clean.

Remove the pudding from the oven and sprinkle it with the icing sugar.

Serve immediately.

Sorry, comments are closed for this post.

Share On Facebook
Share On Twitter
Share On Google Plus