Scrap Bread Pudding

Ingredients

• £ lb. scraps of Bread
• 1 table-spoonful chopped Suet or Dripping
• 1 handful Currants or Raisins
• 1 table-spoonful of Sugar
• % teaspoonful of ground Ginger
• 1 teacupful of Milk
• 1 Egg

Method

1. 1

   Keep all scraps of bread that are clean, and neatly cut from them all the brown crust.

2. 2

   Put the bread into a basin of water to soak for an hour.

3. 3

   After squeezing the water out, put the bread in a dry basin, and add the sugar, dripping or suet, and the fruit.

4. 4

   Boil the milk, pour it over the bread, and whisk it well with a fork.

5. 5

   Beat the egg and add it, along with the ground ginger.

6. 6

   Butter a basin, put the pudding in, and allow it to steam for one hour and a half.

As published

This recipe was extracted from Household cookery and laundry work (1882) by Black Mrs, page 28. The excerpt below is the record exactly as published.

SCRAP BREAD PUDDING. £ lb. scraps of Bread. 1 table-spoonful chopped Suet or Dripping. 1 handful Currants or Raisins. 1 table-spoonful of Sugar. % teaspoonful of ground Ginger. 1 teacupful of Milk. 1 Egg

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