School holidays, its Easter, and the kiddies have already waded through all but
two of the Easter eggs they were given… so I thought for high tea a little something different.
Bread pudding in the wartime was very different from the quite extravagant recipes you get today. The wartime recipes had no cream or eggs, they used much smaller portions.
What would feed 4 -6 now could feed 6-8 (10 at a push). Something to keep in mind when scooping out spoonfuls of your fave desert into a bowl… what REALLY is a serving?A good example of this is the ww2 recipe from The 1940s Experiment http://1940sexperiment.wordpress.com/2009/08/10/bread-pudding/
And a modern recipe from the british food section of about.com http://britishfood.about.com/od/recipeindex/r/brdpudd.htm
Heres our mix-n-match version…. which we’re eating with some good old custard.
- about 10 slices of bread…. we used fresh wholemeal, but white etc is fine
- marmalade or jam of choice
- 2 handful raisins (or sultanas… or both)
- 1/4 tsp cinnamon…. I forgot this ingredient and it turned out fine
- 1 egg (2 if you can spare them)
- vanilla extract
- 400ml Evaporated milk
- Cut the bread into triangles (or quarter squares) butter and spread on your jam
- Place into a oven proof dish butterside up…. I overlapped mine…. the 10 sliced made 2 layers.
- Sprinkle raisins over each layer and a total of 1/4 tsp cinnamon (optional… to taste)
- Gently heat the evap milk…DO NOT BOIL
- beat the egg(s) and the vanilla extract, when beaten add the milk while stirring
- pour the mixture slowly over the bread, push the bread down gently so the mix soaks in and leave for about 20 -30 minutes
- Bake in the oven on Gas Mark 4 for about 40 to 45 minutes (the ‘custard’ mix should be set
NOW YOU DONT HAVE TO JUST DO IT THIS WAY…
…YOU CAN USE ANY TYPE OF JAM (DYING TO TRY GOOD OLD MIXED FRUIT JAM… NEVER LETS US DOWN)…
…OR YOU COULD OMIT THE JAM ALTOGETHER AND ADD SOME DRIED CHOPPED APRICOTS OR CHOPPED RAW APPLE TO CHANGE THE TASTE…
… OR JUSR SPRINKLE SOME SUGAR ON TOP AND ENJOY AS IS.