Brown Bread Pudding

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 6oz brown breadcrumbs
  • ½ pint milk
  • 2oz raisins (chopped candied peel)
  • Grating of nutmeg
  • 1 teaspoon cinnamon
  • pinch of salt
  • 3oz butter
  • 4oz sugar
  • 3 eggs


    Put the breadcrumbs in a bowl and pour on the hot milk. Add the spices, raisins, and salt. Cream the butter and sugar, and add the eggs one at a time. Gradually work in the breadcrumb mixture. Put into a well-buttered mould, cover with foil or buttered paper and steam for two hours. Serve with jam, fruit syrup or custard.