"limey" > wrote in :

>
> "Petey the Wonder Dog" > wrote in message
> ...
>> Far as I can tell, someone wrote:
>> >Bread Pudding
>> >8 ounces of stale bread
>> >4 ounces raisins or currants
>> >2 ounces brown sugar (you could try the treacle)
>> >2 ounces finely chopped suet
>> >1 ounce finely chopped peel
>> >1/2 teaspoon (total) mixed spice (cinnamon, nutmeg, cloves)
>> >1 egg
>> >A little milk
>>
>> Never having made bread pudding, but having tried and enjoyed a
>> "southern" version with raisins and diced apples, I have 2
>> questions...
>>
>> What does the suet do for the pudding, and can it just as easily be
>> left out?
>>
>> What sort of "peel"? (This may sound silly to Englishmen, but I
>> haven't heard of "peel" as an ingredient.)
>
> Well, Wayne has answered for me, but he's correct. One thing to
> know, though, is that the dessert called bread pudding here in the US
> is called bread and butter pudding in the UK. Bread pudding in the UK
> is as I described it in the recipe - totally different from B&B
> pudding.
>
> Dora

Dora, for many years I didn't know that they were two different
puddings, not until I spent some time in the UK. Personally, I prefer
the bread and butter pudding over bread pudding. From what I've heard,
I gather that bread and butter pudding is often considered "nursery
food" in the UK, while bread pudding is considered a more proper
dessert.

Here in the US there doesn't seem to be a distinction between the two.
Both are made (depending on where you are), and both are called "bread
pudding". Until I learned better, when I encountered both puddings, I
assumed it was just a difference in the cook's interpretation.

I don't think most folks in the US are aware of the seemingly endless
variety of puddings in the UK. AFAIC, they are missing a lot.

Cheers!

--
Wayne in Phoenix

unmunge as w-e-b

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.