Arri London > wrote in :

>
>
> Wayne wrote:
>>
>> "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
>>
> Where did you have the UK sort of bread pudding in the US? So far I
> haven't encountered it; 'bread pudding' has always been the slices or
> chunks of white bread soaked in milk/egg. Sometimes with a few
> raisins, but never with mixed peel or brown bread crumbs.

Several places, actually. My favorite was at an English restaurant in
the West Village (NYC) called Tea & Sympathy. All of their food is
delightful. Occasionally, they also serve spotted dick. Also in NYC,
there was a place near the theatre district called The Cheshire Cheese.
They did a haunch of hare that was better than any I had in the UK.
Their bread pudding was always accompanied by a sherried custard sauce.
I think The Cheshire Cheese is gone now, but they were only open 4
months out of the year, living the rest of the time in England. There
were a couple of restaurants in Cleveland (none notable) that did serve
a respectable bread pudding in the English fashion. Probably the best
thing on their menus. I've not found any since moving to AZ. I
understand that there are two branches of an English restaurant, The
George and Dragon, here in Phoenix, but I haven't been to either yet.
From descriptions of them, it might be worth a visit, although I don't
really know what's on the menu.

--
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.