Soaked bread scraps with fruit and spice, baked. A form of Bread Pudding. W.V.S Hot Meals Service - Wartime Food Distribution, Birkenhead, Cheshire, 1942 Image: Ministry of Information Original Receipt from 'Communal Feeding in Wartime', Women's Voluntary Services for Civil Defence, HMSO, London 1940 45. Scrap Bread Pudding. For 36 people. (for 100) Dry or ... 1 1/2lb. (4lb) Soaked bread or crusts 3 lb (8 lb) Flour 6 oz. (1 lb) Fat 18 oz. (2 1/2lbs) Sugar 12 oz (2 lbs) Currants, sultanas or raisins 12 oz (2 lbs) Mixed spice 1 1/2 tsp (1 tbsp) Milk 3 pts (3 1/2 quarts) METHOD. Squeeze the moisture from the bread and break it up with a fork. Add all the dry ingredients and mix thoroughly. Melt and stir in the fat and then add the milk. Turn into greased dishes or tins and bake in a moderate oven for about 1 1/4 hours. N.B.—This pudding is greatly improved by the addition of 2 or 3 beaten eggs. |
MORE FROM Foods of England... Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● Donate ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ● Bookshop ● Email: editor@foodsofengland.co.uk COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes 2022 BUILT WITH WHIMBERRY |