Petey the Wonder Dog > wrote in
:

> 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?

Suet enriches the pudding, much as dotting a pie filling with butter. I
wouldn't leave it out. If you can't find suet, you might add a bit of
butter, but the suet is better.


> What sort of "peel"? (This may sound silly to Englishmen, but I
> haven't heard of "peel" as an ingredient.)

Candied citrus peel. Orange, lemon, and citron are the usual peels.
Citrus peel is used in many British desserts. Also used in desserts
like ricotta pie, fruitcake, etc. Most American fruitcake recipes call
for candied peel, usually a combination of the three listed above.

HTH

--
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.