Ma’s Bread Pudding by brianjwood

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Ma’s Bread Pudding
Submitted by brianjwood on September 15, 2005 at 4:22 am

DESCRIPTION
Ma's Bread Pudding

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
Ma?s Bread Pudding (Old English)

8 oz of stale bread; 4 oz raisins, currants or sultanas, the latter being my favourite; 2 oz beef suet, finely chopped (you can use vegetable suet, it isn?t quite as good); 2 oz white sugar, or 3 oz Demerara sugar; 1 egg; milk to moisten; a good pinch of nutmeg (1/4 tsp).

Method: Break the bread up into smallish pieces, cover with cold water and soak for ? hour. Strain, squeeze out to dry. Beat the lumps out with a fork, and then stir in the sultanas (or alternative), suet, sugar and nutmeg, and mix thoroughly. Add the egg, lightly beaten first, and as much milk as necessary to make the mixture moist enough to drop easily from a spoon. . Place into a suitably sized pie dish, well greased with butter and bake gently for about 1 hour. When done ( a skewer inserted in the middle comes out clean), turn out onto a hot dish, and dredge with sugar. Can be served with custard, preferably home made, but is at its delicious best eaten cold next day.

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