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.