john malins wrote:
>
> Anyone know how to make bread pud like we used to have when I was a kid .
> which was x60 years ago.We all had a hand in making it, we all put hands in
> to squeeze the wet bread. it was the only time our hands got clean! I
> remember that in addition to the old stale bread there was suet, sugar ,
> mixed fruit,black treacle, put into a 2"deep baking pan , sprinkled with
> sugar . eaten with custard or cold I'm not sure if I have got the
> ingredients right, and I cannot remember the cooking time/temperature it was
> a great comfort food in the post war years of London regards john.m

Can't get much more old-fashioned than Mrs Beeton's recipe:

Baked Bread Pudding

1/2 lb of grated bread
1 pint of milk
4 eggs
4 oz of butter
4 oz of moist sugar
2 oz of candied peel
6 bitter almonds
1 tablespoonful of brandy

Put the milk into a stewpan, with the bitter almonds; let it infuse for
1/4 hours; bring it to the boiling point; strain it on to the
breadcrumbs, and let these remain till cold; Then add the eggs which
should be well whisked, the butter, sugar, and the brandy, and beat the
pudding well until all the ingredients are thoroughly mixed; line the
bottom of a pie-dish with the candied peel sliced thin, put in the
mixture and bake for nearly 3/4 hour.