Boiled Bread Pudding

Ingredients

• Four ounces of scraps of Bread
• Four ounces of Flour
• Two ounces of Suet
• Two ounces of Sugar
• Fat to grease Basin
• Two ounces of Raisins
• One ounce of Currants
• One saltspoonful of Spice
• Half teaspoonful of Baking Powder

Method

1. 1

   Soak the bread in cold water.

2. 2

   Chop suet with some of the flour.

3. 3

   Clean the currants, stone the raisins.

4. 4

   Mix suet, flour, sugar, spice and baking powder.

5. 5

   Grease the basin.

6. 6

   Squeeze the water from the bread.

7. 7

   Break it up with a fork.

8. 8

   Add it to the other ingredients.

9. 9

   Mix well.

10. 10

    Put in basin, cover with scalded and floured cloth.

11. 11

    Tie down.

12. 12

    Plunge in boiling water and boil for two or three hours.

13. 13

    If liked, an egg can be added to this.

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 17. The excerpt below is the record exactly as published.

Boiled Bread Pudding. Ingredients. Four ounces of scraps of Bread. Four ounces of Flour. Two ounces of Suet. Two ounces of Sugar. Fat to grease Basin. fTwo ounces of Raisins. \One ounce of Currants. One saltspoonful of Spice. Half teaspoonful of Baking Powder

Cook this with the app: pantry check, scaling, and the assistant.