Tonight I cooked a full 1940′s main course and dessert for myself, my youngest daughter Em AND my eldest daughters boyfriend. I cooked a simple meal of corned beef fritters fried in dripping, served with fresh green beans and carrots and for dessert a very satisfying bread pudding served with custard
Please Mum….can I have some more…?
All plates were empty and clean afterwards and I took this as a compliment…! Here is the recipe
Bread Pudding
- 10 ounces of stale bread (you’ll have to use your kitchen scales!)
- 2 ounces of margarine or butter
- 1 ounce of sugar
- 2 ounces of dried raisin sultanas
- 1 egg (fresh or dried)
- milk to mix
- cinnamon
- extra sugar for topping
Method
Put bread into a basin and add a little water. Leave for 10 minutes.
Squeeze bread out until fairly dry
Return bread to empty basin and add all the other ingredients (except spice) adding a little milk to make a sticky consistency
Add cinnamon a little at a time until your own taste
Place mixture into a greased pan (like a lasagna pan)
Cook at 160 degrees C for an hour or so until edges are browned and centre is hot
Sprinkle sugar on top 10 minutes before end of cooking
Allow to cool a little, slice and serve
Serves 8 to 10
Hi Carolyn,
Made this pudding for dessert tonight. Although because there’s only 2 of us, I halved the recipe.
It was absolutely yummy, and there’s still plenty left for seconds….and thirds! Am really enjoying this diet!!
I hope you’re still enjoying this experiment as I really look forward to seeing what the next recipes will be.
I so agree with you!! I have been VERY impressed by the tasty food people ate during rationing….it is amazing what comforting and mouth watering food you can enjoy!!
I am making Bread Pudding again tomorrow- it is one of my favourite 1940′s desserts especially with some Birds Custard over the top!
C xx
My nan makes amazing bread pudding. I think if I could take anything on a desert island, it would be bread pudding. But I’ve never eaten it hot or with custard. I’m so glad you’ve put this recipe up because I think the whole world should know about bread pudding!
.
I can’t wait to see what other recipes you will post. Also keep up the good work!
Thanks so much Leigh! I am with you on the Bread Pudding- it is one of the nicest puddings EVER especially on a cold winters evening. It’s even nice cooled and sliced and brought to work in your lunch box- VERY ECONOMICAL and better for you than cookies!!!
Thanks for your kind words- C xxx
I HAVE BEEN SEARCHING FOR THIS RECIEPE FOR A FEW YEARS NOW AS MY MOTHER MADE IT FOR US WHEN WE WERE LIVING AT HOME AND MANEY YEARS AFTER SHE PASSED AWAY 3 YRS AGO AND I NEVER DID WRITE THE RECIEP DOWN AS SHE ALWAYS JUST DID IT FROM MEMORY . MY BRITHERS WILL BE VERY SUPRISED NEXT TIME THEY VISIT THANK YOU
YUM! Made this hot and served with ice cream. Compliments all round and plenty left to put in lunchboxes tomorrow. This will be made regularly in our house now!
My grandma made this all the time, we loved it. She topped it with lemond sauce and it was great!
I made this yesterday and loved it. It is such a lovely light pudding, my husband loved it and he is a real bread pudding connoisseur! I’m looking forward to trying some more of your recipes soon.
Yay! I am so pleased it came out well as it is a lovely recipe…. BUT here is even a better one I cooked. I love this recipe so much
http://1940sexperiment.wordpress.com/2010/02/21/bread-and-apple-pudding/
I made this and my family loved it! It was such a hit I made it to take to a social where I knew several elderly people would be attending and they raved about how it took them back down memory lane. Many of them don’t cook much anymore because they live alone. Thanks! I am enjoying your blog.
dying to try this with a few apricots aswell YUM!
This is one of THE best blogs anywhere! Just love it, and bread pud is one of my childhood favourites. Wonderful stuff. Many thanks, Phil.
You are VERY kind Phil! Many thanks and plenty more recipes coming! C xxx
good for homework
frankiex
You don’t have to use an egg in bread pudding (not bread and butter pudding). My nan always made it without eggs.
You can soak in milk instead of water. Which is what my nan did with the no egg version.
iv been looking for this recipe for a long time finerly found it thank you
[...] moment ‘the 1940′s experiment.click the link to see this recipe and other on the site BREAD PUDDING (or just read [...]
[...] What would feed 4 -6 now could feed 6-8 (10 at a push). Something to keep in mind when scooping out spoonfuls of your fave desert into a bowl… what REALLY is a serving?A good example of this is the ww2 recipe from The 1940s Experiment http://1940sexperiment.wordpress.com/2009/08/10/bread-pudding/ [...]
Hi
Love this site… I make bread pudding like my nan, and she soaked the bread in tea, (it gives it a nice flavour and colour) I save old teabags and use about 5-6.
I also use suet instead of marge, no eggs. If you have it, a TBs of black treacle adds a different dimension, as well as colour. I use mixed fruit, with the peel but thats just because i like it!
I feel like i have completely changed the recipe as i add mixed spice in too.
Yum Yum,perfect for hungry mouths