Lucretia Borgia wrote:
>
> On Sat, 21 Aug 2004 13:57:46 GMT, Wayne > wrote:
>
> >Arri London > wrote in :
>
> >Let's say I go "hoping" for it. I really like English food, and if I
> >see that a restaurant offers an English pub stew or roast beef and
> >Yorkshire pudding, I usually make it a point of going. Chances are,
> >they'll also have bread pudding. While the typical neighborhood
> >restaurant may offer a decent meal, their interpretation of bread
> >pudding is usually disgusting.
>
> I am not sure if anyone pointed out that bread pudding came into its
> own during the war. The flour in the bread replaced the loose flour
> that was not available most of the time. Ingredients were very
> flexible, in other words what one could find, and if the mixture was
> not too appealing, well it would be covered in custard to make it
> somewhat better. I remember fairly frequently when it was mostly
> bread and suet with just the odd trophy currant if you were the lucky
> kid who got that slice
>
> I prefer the bread and butter pudding to the bread pudding simply
> because I had the latter ad infinitum as a kid.
>
> Sheena

I like both. But ordinary bread pudding can be a real disaster
sometimes; tough, chewy and tasteless. Bread and butter pudding doesn't
seem to have that same potential for being inedible.