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8 ounces stale bread
2 ounces grated suet or melted cooking fat
1 ounce sugar
1 tablespoon marmalade
2 ounces dried fruit
1 reconsituted dried egg (now use real egg)
Milk to mix
Ground cinnamon or grated nutmeg to taste
Mock Whipped
Cream:
½ ounces cornflour
¼ pint milk
1 ½ ounces margarine
3 teaspoons sugar
few drops vanilla essence |
Bread Pudding:
1. Put the bread into a basin, add cold water and leave for 15 min.
2. Squeeze dry with your fingers.
3. Return the bread to the basin, add all the other ingredients, with
enough milk to make a sticky consistency. If the spice is added last you
can make quite certain you have the right amount.
4. Put into a greased Yorkshire pudding tin and bake in the centre of a
slow oven for 1 ½ hours or steam in a greased basin for 2 hours.
5. Serve with mock whipped cream.
Mock Whipped Cream:
1. Mix cornflour to a paste with a little milk.
2. Heat remainder of the milk, and when boiling add to the blended
cornflour, stirring well.
3. Return to saucepan. Bring to boil and cook 3 minutes.
4. Cream the margarine and sugar.
5. Whisk in the cornflour mixture gradually.
6. Add Vanilla essence. |
