| A
simple and cheap to make
pudding that has filled empty stomachs for many, many years. Serve it
with
few extra sultanas and cover it in custard - and you will have a dish
fit
for a king!
Ingredients:
4 slices of
stale (white) bread
2 oz of butter
2 eggs
2 tablespoons
castor sugar
1 tablespoon
ordinary (granulated) sugar
3 tablespoons
mixed currents and raisins
1 pint milk
Pinch of ground
nutmeg
Method:
1. Use slightly
stale white bread. Brown bread does not work too well.
2. Spread the
butter on each slice of bread - then cut off the crusts.
3. Cut each
slice of buttered bread into quarters.
4. Grease a
pie dish then make a single layer of bread on the bottom of the dish.
5. Sprinkle
some of the sultanas and raisins on the first layer of bread. Sprinkle
on a little of the caster sugar.
6. Add another
layer of bread on top of the first, sprinkling the fruit and sugar as
before.
Repeat until all the bread and fruit is used up.
7. Add the
eggs to a bowl and beat them. Add the granulated sugar and then the
milk
and stir well.
8. Pour the
egg/milk/sugar mixture over the bread layers (slowly) and allow it to
soak
into the bread.
9. Leave this
to soak for about an hour.
10. Just before
the hour is up - pre-heat the oven to gas mark 3, 160'C / 325'F.
11. Sprinkle
a little nutmeg (and a little more granulated sugar) over the top layer
of soggy bread. Then place in the oven for about 70 minutes - or until
the whole has become set. Take care that you do not leave it too long
(not
more than about 80 minutes in the oven) or the top will burn and become
a bit tough). |
