Scrap Bread Pudding

Ingredients

• 1 lb. scraps of bread
• 3 oz. currants
• 3 oz. suet
• 1 teaspoonful of ground ginger
• 1 teaspoonful of mixed spice
• 1 teaspoonful of bicarbonate of soda
• 3 oz. sugar
• 1 oz. peel
• milk, if necessary

Method

1. 1

   Soak the bread in cold water, then squeeze as dry as possible.

2. 2

   Beat with a fork till bread is light and crumbly.

3. 3

   Chop suet finely.

4. 4

   Mix all dry ingredients.

5. 5

   Add milk if necessary.

6. 6

   Turn into a greased basin.

7. 7

   Cover with a greased paper.

8. 8

   Steam for two hours.

9. 9

   Serve with a sweet sauce.

As published

This recipe was extracted from Berridge House recipe book (1910), page 16. The excerpt below is the record exactly as published.

Scrap Bread Pudding | lb. scraps of bread, 3 oz. currants, 3 oz. suet, i teaspoonful of ground ginger, i teaspoonful of mixed spice, shake of pepper, 3 oz. sugar, i oz. peel, milk, if necessary, | teaspoonful of bicar- bonate of sod

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