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Proper Bread Pudding!
Oct. 14th, 2013 05:17 pm![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
chaotic-binky.livejournal.comBread Pudding
Proper English bread pudding is more like a rich fruit cake than a pudding and is not to be confused with bread and butter pudding, or the US bread pudding. When I was a kid the bakers in the East End of London used to sell huge slabs of the pudding. I have never seen it being sold anywhere other than Essex or London, although I am sure it must be on sale in other parts of the UK.
Half a loaf of white bread - about a pound in weight
1 pint warm semi skimmed milk
Dried mixed fruit
2 teaspoons mixed spice
2 or 3 medium eggs
2 ounce of soft butter
1 large tablespoon of marmalade
4 ounces of sugar - or more if you want.
Tear the bread into small pieces and pour over milk. Allow time to absorb - pour any excess milk away, if you have any. Add spice, butter, fruit, marmalade and sugar. Mix thoroughly. Add eggs and mix again. Taste mix - you may need to add more sugar. The batter will be wet and sloppy.
Pour into a square pan and bake at 180 C or 360 F, for two hours or until done - it all depends on your pan and how shallow the pudding batter is. Cover with foil when the pudding browns on top so it doesn't burn. Blackened sultanas and currants are not nice to eat lol.
Pudding is ready when a knife stuck in the centre comes out clean, or when the sides of the pudding pull away from the sides of the pan. Cool in pan, or eat hot. The pudding doesn't rise like a cake. It has a lighter texture when hot and a more solid one when cold.
Cut into squares when cold and take to work - it lasts about three to four days if kept in a cool place and covered loosely with foil.
The pudding is very adaptable and forgiving. You can play around with the recipe, add nuts and cherries, soak the bread in orange juice as well as milk, add vanilla paste etc. I like to sprinkle granulated sugar on top of the batter before putting in the over so it has a crispy top.
Picture from www.essentially-england.com - my version of bread pudding is way better than there's, but the final result looks about the same.
Proper English bread pudding is more like a rich fruit cake than a pudding and is not to be confused with bread and butter pudding, or the US bread pudding. When I was a kid the bakers in the East End of London used to sell huge slabs of the pudding. I have never seen it being sold anywhere other than Essex or London, although I am sure it must be on sale in other parts of the UK.
Half a loaf of white bread - about a pound in weight
1 pint warm semi skimmed milk
Dried mixed fruit
2 teaspoons mixed spice
2 or 3 medium eggs
2 ounce of soft butter
1 large tablespoon of marmalade
4 ounces of sugar - or more if you want.
Tear the bread into small pieces and pour over milk. Allow time to absorb - pour any excess milk away, if you have any. Add spice, butter, fruit, marmalade and sugar. Mix thoroughly. Add eggs and mix again. Taste mix - you may need to add more sugar. The batter will be wet and sloppy.
Pour into a square pan and bake at 180 C or 360 F, for two hours or until done - it all depends on your pan and how shallow the pudding batter is. Cover with foil when the pudding browns on top so it doesn't burn. Blackened sultanas and currants are not nice to eat lol.
Pudding is ready when a knife stuck in the centre comes out clean, or when the sides of the pudding pull away from the sides of the pan. Cool in pan, or eat hot. The pudding doesn't rise like a cake. It has a lighter texture when hot and a more solid one when cold.
Cut into squares when cold and take to work - it lasts about three to four days if kept in a cool place and covered loosely with foil.
The pudding is very adaptable and forgiving. You can play around with the recipe, add nuts and cherries, soak the bread in orange juice as well as milk, add vanilla paste etc. I like to sprinkle granulated sugar on top of the batter before putting in the over so it has a crispy top.
Picture from www.essentially-england.com - my version of bread pudding is way better than there's, but the final result looks about the same.
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