"bread pudding"

[Anna]

I've never used suet as I don't make steamed puds, dumplings, Christmas pud, mincemeat etc. It's certainly essential for some dishes of course (is fresh beef rather than vegetarian suet still used?) The bread pudding I remember certainly was more fruit than bread and particularly nice when made with wholemeal (and looked just like the pic in the BBC link) Bread and butter puddings are better when made with pannettone or brioche and a really creamy rich custard mix otherwise they're a bit anaemic.
I hope when mercia has made it he'll report back on which recipe he used and how his relative enjoyed it! Edit: My Nan always used to take charge of the Christmas Pud making and we all got to stir the mixture and make a wish. I do remember the steamy kitchen and the delicious smells, from memory it was pretty alcohol laden plus whole cherries (the best bit)

[Don Petter]

have I committed a faux pas ?

Not to worry - Here you are considered suet generis.

[amateur51]

Not to worry - Here you are considered suet generis.

[salymap]

Suet is not to be sneezed at and is useful in rolypoly puds. Tney can be savoury or sweet and beloved of my mother- she made one with onions and minced meat which tasted better than it sounds.

Also golden syrup roll. Mmmm

[amateur51]

Suet is not to be sneezed at and is useful in rolypoly puds. Tney can be savoury or sweet and beloved of my mother- she made one with onions and minced meat which tasted better than it sounds.

Also golden syrup roll. Mmmm

MMMM all round I think salymap but hark! .... is that the fairy footfall of the diabetes nurse that I hear approaching?

[salymap]

MMMM all round I think salymap but hark! .... is that the fairy footfall of the diabetes nurse that I hear approaching?

Oh sorry ams, I should put HEALTH WARNING on things like that. It's probably not too good for my teeth or my high BP either.

Dentist tomorrow morning, what fun, just a check-up.

[aeolium]

I was brought up to believe that bread pudding was a very basic, even humble, pudding to use as a filler in hard times and to make sure nothing went to waste. So stale bread, especially crusts, were used, no butter or margarine, not much dried fruit, no mixed peel though possibly some zest of lemon if available, and suet (I suppose more readily available than butter/margarine in rationing days post-war). A mixture of milk and water was used to dampen the bread, plus an egg if available and a little sugar. It tasted pretty good hot as far as I remember.

When I make it now I use more dried fruit and demarara sugar, but I'd somehow feel guilty about moving too far away from the 'humble' pudding idea, as if I were to use a cheese like Époisses to make Welsh Rarebit.

(I can't stand the slices of bread pudding sold in bakeries - what do they do to it?)

[mercia]

(I can't stand the slices of bread pudding sold in bakeries - what do they do to it?)

I agree
round hereabouts it is always very dry, about 4 inches thick and smothered in icing sugar

[Don Petter]

(I can't stand the slices of bread pudding sold in bakeries - what do they do to it?)

They probably mix it mechanically.

As I said in my rider, you must just break up the damp bread gently by hand. It needs those variations in texture from the different pieces of crust to come through in the final pudding.

[vinteuil]

I was brought up to believe that bread pudding was a very basic, even humble, pudding to use as a filler in hard times and to make sure nothing went to waste. So stale bread, especially crusts, were used, no butter or margarine, not much dried fruit, no mixed peel though possibly some zest of lemon if available, and suet (I suppose more readily available than butter/margarine in rationing days post-war). ...

When I make it now I use more dried fruit and demarara sugar, but I'd somehow feel guilty about moving too far away from the 'humble' pudding idea, as if I were to use a cheese like Époisses to make Welsh Rarebit.

... yes, I can understand this point of view - indeed, I have respect for such an Historically-Informed approach to food and eating - but I think in this case the luxury of butter and dried fruit is too tempting.

And talking of tempting... welsh rarebit with époisses - now there's an idea :mmm emoticon:

[Don Petter]

... yes, I can understand this point of view - indeed, I have respect for such an Historically-Informed approach to food and eating - but I think in this case the luxury of butter and dried fruit is too tempting.

Agree with you there, Vint. You can have too much gut stringing.

[aeolium]

And talking of tempting... welsh rarebit with époisses - now there's an idea :mmm emoticon:

Not my idea, vinteuil, but Tom Stoppard's - it crops up within a sub-plot of his play The Dog It Was That Died....

[BBMmk2]

I will ask my wife what recioe she has for bread pudding. Usually very good!! :)

[Nick Armstrong]

Usually

[salymap]

I've bought a small white Hovis loaf as I don't usually eat white bread and it's horribly fresh. How long do I have to keep it before I can make my bread pudding.?

I don't think I shall be eating it for a few days by the look of it