" john malins" > wrote in message
...
> 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
>
How well I remember those years. Here's a recipe from my cousin for a
typical bread pudding:

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

Break bread into small pieces and soak in cold water for 30 minutes.
Squeeze as dry as possible. Put into a basin and beat smooth.

Add fruit, sugar, suet, peel and spice and mix well. Add egg and enough
milk for the mixture to drop easily from a spoon. Put in a greased tin and
bake in a 335ºF. oven for about 1 hour. When done, turn on to a hot dish,
dredge with sugar and serve with custard.

Dora