Bread pudding recipe?

puddy

no suet,,,,, didnt realise it needed it!

puddy

stef240377 wrote: »

Recipe for a savoury version - http://www.tesco.com/recipes/product.aspx?R=1796

nope, its bread and butter pudding, and probably nowhere near as good as my own savoury bread and butter pud,, phwoar!

puddy

aliadds wrote: »

Not sure about a savoury pudding but this is the recipe that I use for bread pudding
http://thefoody.com/baking/breadpudding.html
The colour of the pudding depends on the whether you're using white or brown bread to a certain extent. I add eggs and melted margarine, only soak in water and sprinkle with the top with demerara sugar half way through cooking!
Another idea for stale bread is to make it into crumbs then freeze for use in stuffing, meat balls, or as i did this week...a lovely crunchy topping for cauliflower cheese!
HTH

blimey, half a tps of spice, thats what i used last time and everyone complained

OH wont eat foods that have been frozen from 'left overs' so unfortunately cant do that

CCP

I make mine using my dad's "recipe" - it's done entirely without measuring but I aways use loads of sultanas (a third of a 1kg bag, maybe) and lots of spice - about a third to a half of a supermarket pot of mixed spice, at a guess. I use an egg in it, and have always found this makes it wet enough without using milk.

It never smells that spicy until it starts to cook, then it smells wonderful, so you're probably alright, jenner.

I'm not sure about a savoury version, though - I'm not saying I think it's a bad idea, I just can't imagine it somehow. I'd be very interested to know the outcome if you do try it.

aliadds

jenner wrote: »

blimey, half a tps of spice, thats what i used last time and everyone complained

OH wont eat foods that have been frozen from 'left overs' so unfortunately cant do that

Your OH must have led a very charmed life then;):rotfl:

stef240377

There are some savoury bread pudding recipe on the bbc good food site, would have dragged a few across but they are combined within other recipes iyswim, such as roast pheasant and savoury bread pud.

newleaf

busiscoming2 wrote: »

Hi When I make bread pudding, I rinse the bread in a colander and squeeze it out, then bung in some suet, sugar, spice lots of fruit and one egg. Then when it comes out of the oven I sprinkle some sugar on the top.

That's how I was taught to make it too. It's the first thing I remember learning to make as a child, and was known in my Dad's family as 'Rooty Pud' for some reason, I know not why.

maltesers_2

This recipe comes from Nanny, my hubby's gran who, convinced that I didn't feed him properly, used to make him a huge bread pudding for his weekly visit. She used to sit over him while he devoured the whole thing without any consideration for the fact that he had to cycle 5 miles home afterwards much of it uphill. He didn't complain though.

Bread pudding is very simple to make and you can use any bread but I prefer to use white bread. It doesn't matter how old the bread is as it is soaked in water but I wouldn't recommend using bread with green furry bits.

The recipe was given using imperial weights and I have added approximate metric conversions. However, this is the sort of recipe where precise measurements don't really matter and you can easily modify it to include other things if you want to.

This freezes well so it is worth making double quantity.


4 oz (110 gm) stale bread (it doesn't have to be stale but I thought I would give it exactly as it was given to me. You can use crusts to make this if you want to.)
2 oz (50 gm) self raising flour
3oz (75 gm)shredded suet ( originally this meant shredded beef suet but vegetable suet works equally well)
4oz (110 gm)mixed dried fruit
2oz (50 gm) sugar
¼ teaspoon allspice
¼ teaspoon cinnamon
2 eggs ? beaten
milk to mix.

Soak the bread in water for about 30 minutes or until it will break up into a mushy mess easily. Crusts will take a bit longer. Then drain off water and squeeze out surplus using your hands.

Mix all the ingredients together making sure that the bread is thoroughly brok
en up - there shouldn't be any identifiable bits of bread in the mixture - and add enough milk to give a dropping consistency. ( So it drops easily off a spoon.)

Put the mixture into a well greased ovenproof dish or foil container and bake for about an hour at 180/350 degrees.

Sprinkle with sugar, white or brown as you wish, while still hot and I dare you to resist eating it immediately.

puddy

its cooking now.....

OH is incredibly fussy, i had a thread on here some while back, he does my head in

cant find the recipes on the good food site?? even searched under roast pheasant but still no sign...

is rooty pud, short for fruity pud??

aliadds

Let us know how it turns out Jenner! I make a big one in work everyday and use bread, rolls, teacakes and even saffron buns though they give it a yukky colour (but lovely taste!)