Brown Bread Pudding

Ingredients

• Four ounces of brown-bread crusts
• three ounces of finely chopped suet
• one ounce of brown sugar
• one ounce of chopped raisins
• one teaspoonful of powdered ginger
• one tablespoonful of treacle
• one t^^gy candied peel
• a dozen stoned raisins
• one egg well beaten

Method

1. 1

   Soak brown-bread crusts in cold water for 6-8 hours, then drain and squeeze dry.

2. 2

   Mix with suet, sugar, raisins, ginger, treacle, and beaten egg.

3. 3

   Butter a basin, pour in the mixture, cover with a cloth, and boil or steam for 3 hours.

4. 4

   Serve with fruit sauce.

As published

This recipe was extracted from Soups, savouries, sweets, with a chapter on breads (1889) by Practical housewife, page 26. The excerpt below is the record exactly as published.

Four ounces of brown-bread crusts, three ounces of finely chopped suet, one ounce of * Yes^ by St, Anne! and ginger shall be hot in the mouth too P * Twelfth Night/ "7 SWEETS. * It fell about the Martinmas time, And a gay time it was then. When our gudeivife got puddings to maJ^, And she boiled them in the pan,^ * Barrin* of the Door.* brown sugar, one ounce of chopped raisins, one teaspoonful of powdered ginger, one tablespoonful of treacle, one t^^gy candied peel, a dozen stoned raisins. Soak in cold water for six or eight hours the brown-bread crusts ; drain off the water and squeeze the crusts as dry as possible in a cloth. Put the bread into a basin, add the suet, the sugar, the chopped raisins, the ginger, the treacle, and the egg well beaten;

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