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.

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