A Good Bread Pudding, and Bread and Butter Pudding

These are economy puddings intended to use up stale bread, but they are, in fact, very good, very quick and easy to make. Mrs Beeton’s recipe for Very Plain Bread Pudding, however, takes boiling water before very small quantities of fruit, sugar and butter are added. At the end she observes that milk substituted for water ‘would very much improve the pudding’. It would take eggs as well to make it worth eating and double quantities of butter, sugar and fruit, as in the following recipe.