"limey" > wrote in message
...
>
> "Dimitri" > wrote in message>
>
> > " 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
> >
> > I suspect this may be what you are looking for:
> >
> >
>
http://www.hwatson.force9.co.uk/cook...dandbutter.htm
> >
> > Dimitri
>
> No, Dimitri. Please read the message I just posted - common mistake.
>
> Dora
>
> Well I am surprised at the interest in English bread pud,as mentioned
above its quite different to the bread/butter type which was always
considered for posh people(the rich) and it was much lighter ,whereas the
type I was referring to was heavy , a couple chunks of that and you couldn't
move very fast. the suet came from the butcher, just lumps of hard fat cut
off the beef carcass and chopped or put through the mincer ,some of the
local bakers here use up there old cake as well as the bread,which makes it
a bit lighter and richer,they also put a layer of short pastry top and
bottom .On the subject of endless puds in the UK, there is actually a
Pudding Club, a very serious group of people who meet once a month at a good
restaurant that caters for there passion.The puddings are brought in with
great ceremony , applause with wine glasses held up and a toast to the chef.
Well all this talk about food ,I'm off to have a cup of tea and a piece of
Yorkshire Tea cake john.m