Bread Pudding

Preparation info

  • 5–6

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 8 oz. stale bread
  • 4 oz. currants or raisins or sultanas


Break the bread into small pieces and soak in cold water for at least ½ hr.; then strain and squeeze as dry as possible. Put into a basin and beat out the lumps with a fork. Add the dried fruit, sugar, suet, peel and mixed spice and mix well. Add the egg and enough milk to enable the mixture to drop easily from the spoon. Put into a greased tin. Bake in a warm oven (335° F., Gas 3