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Author : Pauline Harrington E-mail : ejharrington2@yahoo.com
BREAD PUDDING.
16ozs stale bread, ( 400g ) 8ozs currants ( 200g ). 4ozs chopped peel (100g )
4ozs suet ( 100g ). 4ozs Sugar, (100g ). Nutmeg ( Sprinkle to taste ). 1 or 2 eggs to taste.
Milk to moisten, if you are squeezing it out, works well with a dash of milk not too moist and don’t squeeze out a lot.
METHOD.
Remove crusts, Break in to small pieces and put into bowel and cover with water to soak for 30 minutes, then strain, sqeeze dry, Add Currants, Peel, suet, sugar, egg or eggs and milk, ( to be honest we do not use milk for what I think is a good Yorkshire bread pudding ) Pour into a well greased, large dish allowing for about 2″ of thickness, sprinkle with nutmeg then Bake in the ovan
Mark 5 gas/190c for 1 hour, remove and whilst still hot dredge with castor sugar, tastes good Hot, warm or cold, in fact just tastes great, enjoy
To all colleagues
It is a great when we can share what we know to others especially to the younger, to encourage them be better and it is not that mean even though we are old enough with millions of experiences we are better then the young one, everyone has their own perfection which may their perfection better then the old one…. so….. keep sharing…. keep learning…. because we knew that no body perfect.
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He has started now our job is to supported Mike,
Culinary regards
Chef Heru Sumarno
Thanks for posting this, Michael. I will be giving it a try. When I lived in the UK we always used the “mixed spice” you can buy there. Now we live in Canada you can’t buy the same mixed spice. I see you only used one spice, nutmeg. I know that (or mace) is the main ingredient in mixed spice so I will be interested to see if the one spice carries the same wonderful flavour. I’ll know soon enough when I give it a try. The rest of the recipe looks exactly the same as what I am familiar with, in the main.