john malins wrote:
>
> 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

Just do a Google search for bread pudding recipes. There are hundreds of
them.

john malins wrote:
>
> 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

Just do a Google search for bread pudding recipes. There are hundreds of
them.

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

john malins wrote:
>
> 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

Can't get much more old-fashioned than Mrs Beeton's recipe:

Baked Bread Pudding

1/2 lb of grated bread
1 pint of milk
4 eggs
4 oz of butter
4 oz of moist sugar
2 oz of candied peel
6 bitter almonds
1 tablespoonful of brandy

Put the milk into a stewpan, with the bitter almonds; let it infuse for
1/4 hours; bring it to the boiling point; strain it on to the
breadcrumbs, and let these remain till cold; Then add the eggs which
should be well whisked, the butter, sugar, and the brandy, and beat the
pudding well until all the ingredients are thoroughly mixed; line the
bottom of a pie-dish with the candied peel sliced thin, put in the
mixture and bake for nearly 3/4 hour.

john malins wrote:
>
> 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

Can't get much more old-fashioned than Mrs Beeton's recipe:

Baked Bread Pudding

1/2 lb of grated bread
1 pint of milk
4 eggs
4 oz of butter
4 oz of moist sugar
2 oz of candied peel
6 bitter almonds
1 tablespoonful of brandy

Put the milk into a stewpan, with the bitter almonds; let it infuse for
1/4 hours; bring it to the boiling point; strain it on to the
breadcrumbs, and let these remain till cold; Then add the eggs which
should be well whisked, the butter, sugar, and the brandy, and beat the
pudding well until all the ingredients are thoroughly mixed; line the
bottom of a pie-dish with the candied peel sliced thin, put in the
mixture and bake for nearly 3/4 hour.

" 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

Here is a link to a recipe that the author says is an updated version of the
traditional bread pudding with suet:
http://www.recipezaar.com/recipe/getrecipe.zsp?id=14237

And another that has the soaked bread:
http://www.recipezaar.com/recipe/getrecipe.zsp?id=40541

" 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

Here is a link to a recipe that the author says is an updated version of the
traditional bread pudding with suet:
http://www.recipezaar.com/recipe/getrecipe.zsp?id=14237

And another that has the soaked bread:
http://www.recipezaar.com/recipe/getrecipe.zsp?id=40541

On Thu, 19 Aug 2004 22:28:06 GMT, " john malins"
> wrote:

>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
>
Now substitute foie gras for the suet. :-)


Rodney Myrvaagnes NYC


We have achieved faith-based science,
faith-based economics, faith-based law
enforcement, and faith-based missile
defense.
What's next? Faith-based air traffic control?

On Thu, 19 Aug 2004 22:28:06 GMT, " john malins"
> wrote:

>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
>
Now substitute foie gras for the suet. :-)


Rodney Myrvaagnes NYC


We have achieved faith-based science,
faith-based economics, faith-based law
enforcement, and faith-based missile
defense.
What's next? Faith-based air traffic control?

" 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

" 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

"limey" > 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
> >
> 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
>
> Yes Dora , that was the one I remember ,I had forgotten about the spice I
will buy some cheaper bread when I go shopping today and have a go at making
it. which will add to my waistline! I bit of social history/family history
we used x4 large loaves of bread a day and as far as can remember there were
up to x10 children in our family ,I say up, to because the older ones were
leaving home at the same when new kids were being born.so cooking was a
major task which we all got involved in,I learnt to cook at about 12 years
old and used to cook the whole Sunday lunch,we called it dinner with
afters(sweet) ...john.m

"limey" > 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
> >
> 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
>
> Yes Dora , that was the one I remember ,I had forgotten about the spice I
will buy some cheaper bread when I go shopping today and have a go at making
it. which will add to my waistline! I bit of social history/family history
we used x4 large loaves of bread a day and as far as can remember there were
up to x10 children in our family ,I say up, to because the older ones were
leaving home at the same when new kids were being born.so cooking was a
major task which we all got involved in,I learnt to cook at about 12 years
old and used to cook the whole Sunday lunch,we called it dinner with
afters(sweet) ...john.m

" john malins" wrote in message >
> >
> > Yes Dora , that was the one I remember ,I had forgotten about the spice
I
> will buy some cheaper bread when I go shopping today and have a go at
making
> it. which will add to my waistline! I bit of social history/family history
> we used x4 large loaves of bread a day and as far as can remember there
were
> up to x10 children in our family ,I say up, to because the older ones
were
> leaving home at the same when new kids were being born.so cooking was a
> major task which we all got involved in,I learnt to cook at about 12 years
> old and used to cook the whole Sunday lunch,we called it dinner with
> afters(sweet) ...john.m

Don't forget to let your bread go stale - it will be too mushy if you use
fresh bread.

Your family sounds like mine. I was an only child but my paternal
grandparents had 17 (yes, 17!) children but *only* 9 survived childhood. My
maternal grandparents had 7. There was a bakery shop near my one
grandmother and we kids would love to run errands - the baker would always
"make weight" with a hunk of bread pudding for us.

Dora

" john malins" wrote in message >
> >
> > Yes Dora , that was the one I remember ,I had forgotten about the spice
I
> will buy some cheaper bread when I go shopping today and have a go at
making
> it. which will add to my waistline! I bit of social history/family history
> we used x4 large loaves of bread a day and as far as can remember there
were
> up to x10 children in our family ,I say up, to because the older ones
were
> leaving home at the same when new kids were being born.so cooking was a
> major task which we all got involved in,I learnt to cook at about 12 years
> old and used to cook the whole Sunday lunch,we called it dinner with
> afters(sweet) ...john.m

Don't forget to let your bread go stale - it will be too mushy if you use
fresh bread.

Your family sounds like mine. I was an only child but my paternal
grandparents had 17 (yes, 17!) children but *only* 9 survived childhood. My
maternal grandparents had 7. There was a bakery shop near my one
grandmother and we kids would love to run errands - the baker would always
"make weight" with a hunk of bread pudding for us.

Dora

" john malins" wrote in message >
> >
> > Yes Dora , that was the one I remember ,I had forgotten about the spice
I
> will buy some cheaper bread when I go shopping today and have a go at
making
> it. which will add to my waistline! I bit of social history/family history
> we used x4 large loaves of bread a day and as far as can remember there
were
> up to x10 children in our family ,I say up, to because the older ones
were
> leaving home at the same when new kids were being born.so cooking was a
> major task which we all got involved in,I learnt to cook at about 12 years
> old and used to cook the whole Sunday lunch,we called it dinner with
> afters(sweet) ...john.m

Don't forget to let your bread go stale - it will be too mushy if you use
fresh bread.

Your family sounds like mine. I was an only child but my paternal
grandparents had 17 (yes, 17!) children but *only* 9 survived childhood. My
maternal grandparents had 7. There was a bakery shop near my one
grandmother and we kids would love to run errands - the baker would always
"make weight" with a hunk of bread pudding for us.

Dora

" 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

" 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

"limey" > wrote in message
...
>
> " john malins" wrote in message >
> > >
> > > Yes Dora , that was the one I remember ,I had forgotten about the
spice
> > > ...john.m
>
> Don't forget to let your bread go stale - it will be too mushy if you use
> fresh bread.
>
> Your family sounds like mine. >
> Dora
>
> Thanks for the tip, another thing we used to make was cream cheese with
the sour milk we had left over ,we never heard of domestic fridges. but I
will start a new thread sometime . john.m

"limey" > wrote in message
...
>
> " john malins" wrote in message >
> > >
> > > Yes Dora , that was the one I remember ,I had forgotten about the
spice
> > > ...john.m
>
> Don't forget to let your bread go stale - it will be too mushy if you use
> fresh bread.
>
> Your family sounds like mine. >
> Dora
>
> Thanks for the tip, another thing we used to make was cream cheese with
the sour milk we had left over ,we never heard of domestic fridges. but I
will start a new thread sometime . john.m

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.)

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.

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.

"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

"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

Far as I can tell, someone wrote:
>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.

Thanks, Wayne. Can I substitute some zest and a bit of extra sugar?

Petey the Wonder Dog wrote:
>
> Far as I can tell, someone wrote:
> >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.
>
> Thanks, Wayne. Can I substitute some zest and a bit of extra sugar?

You can substitute just about anything for bread pudding. It is very
versatile and there are thousands of recipes for it, all being
variations of stale bread soaked in milk and eggs, basically a bread
custard. You could use some peel, but that would have a much sharper
taste than the candied peel. You should not have any trouble finding
candied peel. It is usually in the same section of the grocery store as
other baking staples, right beside the preserved cherries.

"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

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.

"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

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.

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.

"Wayne" wrote in message >

"limey" wrote:
> > 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.

I think that it's whatever the cook feels like making and what she has on
hand! <g>. We had bread and butter pudding more than bread pudding, but I
suppose that's what my mother preferred to cook.
>
> 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.

Then I just learned something, Wayne - I have never run across the UK
version of bread pudding here in the States, just the US version of bread
pudding (which I love with a rum custard sauce).
>
> 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.

You couldn't be more correct. They run the gamut from the heavy steak and
kidney pud and Christmas pud all the way to light steamed puddings of
endless variety. I even have a recipe for summer pudding, made with bread
and berries and uncooked, plus its counterpart made with autumn fruits.
Yum.
>
> Cheers!
> Wayne in Phoenix

Dora

"limey" > wrote in :

>
> "Wayne" wrote in message >
>
> "limey" wrote:
>> > 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.
>
> I think that it's whatever the cook feels like making and what she has
> on hand! <g>. We had bread and butter pudding more than bread
> pudding, but I suppose that's what my mother preferred to cook.
>>
>> 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.
>
> Then I just learned something, Wayne - I have never run across the UK
> version of bread pudding here in the States, just the US version of
> bread pudding (which I love with a rum custard sauce).
>>
>> 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.
>
> You couldn't be more correct. They run the gamut from the heavy steak
> and kidney pud and Christmas pud all the way to light steamed puddings
> of endless variety. I even have a recipe for summer pudding, made
> with bread and berries and uncooked, plus its counterpart made with
> autumn fruits. Yum.

I was taught how to make a summer pudding when I stayed with friends in
the Lake District years ago, and it's a favorite at our house. I made
one a couple of weeks ago with blackberries and raspberries. Though I
wasn't taught how, I was served a wonderful Christmas pudding on another
visit and given the recipe. Now I make one each December for the
following year. Unfortunately, I've never developed a taste for kidneys,
but I do like the same pudding without them. <g>

--
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.

"limey" > wrote in :

>
> "Wayne" wrote in message >
>
> "limey" wrote:
>> > 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.
>
> I think that it's whatever the cook feels like making and what she has
> on hand! <g>. We had bread and butter pudding more than bread
> pudding, but I suppose that's what my mother preferred to cook.
>>
>> 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.
>
> Then I just learned something, Wayne - I have never run across the UK
> version of bread pudding here in the States, just the US version of
> bread pudding (which I love with a rum custard sauce).
>>
>> 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.
>
> You couldn't be more correct. They run the gamut from the heavy steak
> and kidney pud and Christmas pud all the way to light steamed puddings
> of endless variety. I even have a recipe for summer pudding, made
> with bread and berries and uncooked, plus its counterpart made with
> autumn fruits. Yum.

I was taught how to make a summer pudding when I stayed with friends in
the Lake District years ago, and it's a favorite at our house. I made
one a couple of weeks ago with blackberries and raspberries. Though I
wasn't taught how, I was served a wonderful Christmas pudding on another
visit and given the recipe. Now I make one each December for the
following year. Unfortunately, I've never developed a taste for kidneys,
but I do like the same pudding without them. <g>

--
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.

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.

Wayne wrote:
>
> Arri London > wrote in :
>
>
> >> 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

I see. You ate them at restaurants featuring English food. That explains
it LOL.
Never encountered the UK type bread pudding at any restaurant in
Cleveland all the years I lived there either. Do you go looking for it
specifically?

Arri London > wrote in :

>
>
> Wayne wrote:
>>
>> Arri London > wrote in
>> :
>>
>>
>> >> 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
>
> I see. You ate them at restaurants featuring English food. That
> explains it LOL.
> Never encountered the UK type bread pudding at any restaurant in
> Cleveland all the years I lived there either. Do you go looking for it
> specifically?
>

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.

--
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.

Lucretia Borgia > wrote in
:

> 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
>
>

That's very interesting Sheena; I didn't know that. I've never had bread
pudding often enough to make me tired of it. It's always been a treat.

--
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.

Lucretia Borgia > wrote in
:

> 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
>
>

That's very interesting Sheena; I didn't know that. I've never had bread
pudding often enough to make me tired of it. It's always been a treat.

--
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.