Killed A Lot Of Americans. (4)
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Bread & Butter Pudding.
7 Answers
Recipe please?
What's the history? Rationing from WW2?
Is it a healthy meal?
What's the history? Rationing from WW2?
Is it a healthy meal?
Answers
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Dont know the history, but it IS a good way of using slightly stale bread. You can use slices of loaf, baguette, brioche, croissant, any really, but slightly stale works as well as fresh.
Healthy? Not particularly good but not terrible. Not many puddings are heatlhy!
This recipe is a bit different as it has banana in, Yummy!! But traditinal ones dont have the banana.
Plain ones also nice with a few chocolate chips in!
Healthy? Not particularly good but not terrible. Not many puddings are heatlhy!
This recipe is a bit different as it has banana in, Yummy!! But traditinal ones dont have the banana.
Plain ones also nice with a few chocolate chips in!
http://www.bbcgoodfood.com/recipes/3332/banana -bread-and-butter-pudding
Whoops, forgot to post that link in my previous answer!
Whoops, forgot to post that link in my previous answer!
Alternaitvely this is a pretty good "traditional" one.
http://www.bbc.co.uk/food/recipes/database/bre adandbutterpuddin_80804.shtml
http://www.bbc.co.uk/food/recipes/database/bre adandbutterpuddin_80804.shtml
As a change from the sweet pudding you can make a savoury version. Follow the same instructions for the sweet version but instead use mustard and cheese.
I use a mixture of brown and white bread as I think it looks attractive. Instead of spreading marmalade, I use wholegrain mustard and add grated mature cheddar. I then add the milk/cream and egg custard. I omit cream and use milk to make this less fattening. It goes well with a green salad or with butter bean/haricot bean in a tomato sauce.
I use a mixture of brown and white bread as I think it looks attractive. Instead of spreading marmalade, I use wholegrain mustard and add grated mature cheddar. I then add the milk/cream and egg custard. I omit cream and use milk to make this less fattening. It goes well with a green salad or with butter bean/haricot bean in a tomato sauce.
As regards the history of Bread and butter pudding, I can only go back as far as 1845 ( not personally you'll appreciate; in spite of my advanced age)
The first woman to write a Cookery Book was Eliza Acton (not Mrs Beeton who was only 9years of age in 1845) and Eliza in her publication " Modern Cookery for Private Families" gave the following as one of her recipes for Bread pudding:-
" Add to a pint of new milk a quarter of a pint of good cream , and pour them boiling on eight ounces of bread crumbs, and three of fresh butter ; when these have stood half an hour covered witrh a plate, stir to them four ounces of sugar, six ounces of currants, one and a half of candied orange or citron, and five eggs. Bake in oven for half an hour."
Best wishes...........Ron ( A complete failure in school on history; but I do have a copy of Eliza's book.)
The first woman to write a Cookery Book was Eliza Acton (not Mrs Beeton who was only 9years of age in 1845) and Eliza in her publication " Modern Cookery for Private Families" gave the following as one of her recipes for Bread pudding:-
" Add to a pint of new milk a quarter of a pint of good cream , and pour them boiling on eight ounces of bread crumbs, and three of fresh butter ; when these have stood half an hour covered witrh a plate, stir to them four ounces of sugar, six ounces of currants, one and a half of candied orange or citron, and five eggs. Bake in oven for half an hour."
Best wishes...........Ron ( A complete failure in school on history; but I do have a copy of Eliza's book.)
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