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God I love bread pudding.Dunno how to make it though.Shop bought stuff is a bit stodgy.

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The greatness comes not when things go always good for you,but the greatness comes when you are really tested,when you take,some knocks,some disappointments;because only if youv'e been in the deepest valley can you ever know how magnificent it is to be on the highest mountain.

One question before I post a recipe - do you mean what I call bread and butter pudding? Bread with eggs and milk and raisins or sultanas and a toasty top?

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Happy Gardening,
Shirley

http://www.honeyjukes.co.uk

oooh sultanas and a toasty top pleeze shirley!

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Manda.

"Wouldn't it be nice
For maybe an hour
To not have a care."

Say no more Recipe from the Good Housekeeping cook book (well that makes a change)

Bread and Butter pudding

6 thin slices of bread, crusts removed
50g (2oz) butter or margarine
50g (2oz) currants or sultanas, or a mixture of both
40g (1.5oz) caster sugar
2 eggs
600ml (1 pint) milk

1. thickly spread the bread slices with butter. Cut into fingers or small squares. Put half into a greased 1.1 litre (2 pint) ovenproof dish. Sprinkle with all the fruit and half the sugar.

2. Top with the remaining bread, butter side up. sprinkle with the rest of the sugar.

3. Beat the eggs and milk well together. Strain into the dish over the bread.

4. Leave to stand for 50 minutes so that the bread absorbs some of the liquid. Bake in the oven at 170C (325F) gas 3 for 45 minutes to 1 hour, until set and top is crisp.

Serves 4


Mum used to do the same thing but with more layers (and for those that didn't like sultanas and raisins, she made it with marmalade). It was started off in a covered casserole and the lid was removed for browning at the end. It was always served with a chocolate sauce (made with cocoa, butter and syrup melted together in a mug stood in a pot of hot water) and cream or milk (depending how rich we were). The bread was usually the stuff that had gone a bit stale for eating so that it soaked up more of the eggy stuff and the crusts were left on. I would suggest try the recipe first then adapt to suit yourself.

Enjoy

__________________
Happy Gardening,
Shirley

http://www.honeyjukes.co.uk

I love it with home made marmalade - you can grate a little orange and/or lemon zest in too - very light and refreshing flavour.

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Earth laughs in flowers. Ralph Waldo Emerson

www.vegheaven.blogspot.com

Updated October 12th

Hugh Fearlney wotsit does one with stewed plums - really nice tangy flavour. Ohh, here's a thought - anyone tried it with rhubarb?

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Dwell simply ~ love richly

Sorry shirley, misread the line-break to read "or the one with 'sultanas & a toasty top' " ie bread pudding.

Do you have a bread pudding recipe?

__________________
Manda.

"Wouldn't it be nice
For maybe an hour
To not have a care."

Okay - Scrap Bread Pudding - from 'Simply Delicious'

8oz (225g) bread scraps, crusts removed
2oz (60g) sugar
1tsp (5ml) mixed spice
1tsp (5ml) grated lemon rind
1oz (30g) flour
2oz (60g) suet (chopped)
2oz (60g) each of currants, raisins and sultanas
1oz (30g) mixed cut peel
1 egg, beaten
1tsp (5ml) baking powder
1/2 pint (300ml) milk

Break up the bread and leave to soak in the milk for half an hour. Sift the flour, mixed spice and baking powder into a bowl. Add the chopped suet and lemon rind. Squeeze as much milk as possible out of the bread into a bowl. Beat all lumps out of the bread with a fork. Mix in the flour and suet and the dried fruit. Add the beaten egg and the milk the bread was soaked in. this can either be turned out into a greased pudding bowl, covered with greaseproof paper and steamed for 2 1/2 hours, or spread into a greased ovenproof baking dish or tin and baked for 1 1/4 hours in the oven, 180C, 350F gas 4. Serve hot with custard or the baked version can be allowed to cool before cutting into squares and serving like cake.

__________________
Happy Gardening,
Shirley

http://www.honeyjukes.co.uk

Lovely with dates too.

Thanks shirlthegirl43 gonna give that a go.

__________________
The greatness comes not when things go always good for you,but the greatness comes when you are really tested,when you take,some knocks,some disappointments;because only if youv'e been in the deepest valley can you ever know how magnificent it is to be on the highest mountain.

I made a fruity bread and butter pudding yesterday - used raspberries but you can use any fresh or frozen mixed berries. If you would like the recipe i can post it here. Really easy to do!

mmmmmm bread and butter pudding. I use what ever bread ive got left, french bread, hotcross buns, croissants.

When I was a dot both my Mum and Nan were wardens in "old peoples homes" and I used to get various cakes and biscuits made/given to me (I wasn't allowed to accept the money offered for sweets). I always remember bread pudding being "grey" in the middle and sticking to my teeth. I used to love it - the stodgier the better. However, sometimes it had been left a bit too long and would go rubbery.

As for bread and butter pudding - LadyWayne makes an evil version of Gordon Ramseys. She uses choc-au-pain instead of bread. Thick cream with a good splash of Ameretto. Very indulgent, but gawdjuss!

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A simple dude trying to grow veg.

http://haywayne.blogspot.com/ - Tuscany update - 27th September

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...or try it made with buttery croissants instead of bread.

Incidentally, I accidently spread Nutella on two huge and lovely flaky croissants and accidentally ate them both warm out of the oven the other morning. One of my current favourite ways of getting about 12,000 calories into my body in mere minutes.

Sounds interesting, we're hoping for a glut of raspberries in the autumn, so yes please to the recipe.

__________________
Manda.

"Wouldn't it be nice
For maybe an hour
To not have a care."

I have made Rhubarb bread and butter pudding .......lush!