Bread Pudding recipe with Suet

I have had a few requests for a wartime recipe for Bread Pudding which uses suet, so here it is.
As it is a wartime recipe, you’ll find it’s a little lighter on the fruit and sugar than my earlier recipe, but there is a war on… somewhere.
This recipe serves 6 apparently

I'm afraid I don't have a photograph of this particular bread pudding, so here is a picture of Princess Margaret for you to enjoy instead

BREAD PUDDING WITH SUET

Utensils:
1 x medium bowl
1 x ovenproof dish or a basin for steaming

Ingredients:
8oz / 250g stale bread
a little cold water
2oz / 60g grated suet
1oz / 30g sugar
1 tablespoon marmalade
2oz / 60g dried fruit
1 egg
Milk to mix
a little ground cinnamon

Method:
Put the bread into the basin and add the water
Leave for 15 minutes then squeeze dry with your hands – discard the liquid
Put the bread back into the bowl and add all the other ingredients
Add milk a little at a time until you achieve a sticky consistency
Grease the dish or bowl
If baking, put the dish into an oven preheated to 140 / 1 / 275
Bake for 1 ½ hours
If steaming, steam for 2 hours
Remove from the oven or steamer and allow to rest and cool for 15 minutes
Serve with custard or cream
If there is a war on, you might consider condensed milk as an alternative

Advertisements

23 Comments

Filed under Food, Leftovers, Recipes, Storecupboard

23 responses to “Bread Pudding recipe with Suet

  1. Jan

    I wonder , is there an advantage to using yeast? Anyone know?
    I read an article about wartime cooking when butter/margarine were restricted in the U.K. Someone attended a family party where Auntie served a delicious cake and, when questioned, she admitted to using chicken fat in it! Turned out great apparently…

    • wartimehousewife

      Jan: Chicken fat? Oh yuk! but if it worked…..
      I have a Trex cookery book from the war which advocates using Trex in cakes and other sweet confections. I tried it and it was disgusting although if it had been the only way of getting cake then I’m sure I would have felt differently.

  2. Jan

    Where is the yeast in this recipe?

  3. Sue

    Did Princess Margaret have the yeast?

  4. Julie

    I’ve never made bread pudding like that so I will give it a try! Bread pudding is a staple thing in our house because I always save the bread ends (Crusts at each end of the loaf and freeze them!)
    Julie xxxxxxx

  5. Sadly, the ongoing war with the gas and electricity giants makes it hard for me to afford to oven-bake or steam anything for that long. Maybe a haybox?

    • wartimehousewife

      Welcome Rachel. Gas, electricity and petrol is a real problem now isn’t it? They best thing we can do is scour our recipe books for other items which can be cooked at the same time to make best use of the oven. Possibly a cheap cut of meat, eg brisket could be cooked at the same time, as cheap cuts benefit from long, slow cooking. If you then roast all your vegetables you could justify the bread pudding on the grounds that you ‘ve done a whole dinner in one go.

      I must investigate the haybox method further; I know it can be done very effectively but I’ve never actually tried it.

  6. wartimehousewife

    I am, of course, eighteen shades of idiot. Where I got the word ‘yeast’ from is anyone’s guess as the recipe clearly says ‘suet’ and the people who asked about the recipe clearly asked for suet. This is what comes of writing at two o’clock in the morning and pretending I was doing it at 11.58.

    The post is ammended and I apologise for any offence or difficulty that was caused to any of my readers, members of their family, pets or shopping lists etc etc…..
    I’m going back to bed to listen to The Archers

  7. Toffeeapple

    You certainly made me chuckle my dear, the e-mail title had the word yeast and I was intrigued immediately. Then I read the title in my browser and it had changed to suet, a good addition to any wartime pudding. I would blame Princess Margaret too, as you did.

    Coincidentally, I had bread and butter pudding after lunch today – well bread and pudding were coincidental.

  8. Mummy x

    Hmmm, yummy. I’m wondering if you could help me with a recipe?. It’s a simple one. Upside down suet pudding with jam on the bottom/top. My Aunty used to make this in her microwave, it used to take very little time, in fact just a little longer to cook than it did 4 hungry children to demolish. Every year, when autumn comes around I always think of this scrummy treat and would love to be able to provide it for my own brood.
    Many regards.
    MLL x

  9. robert

    thank you for this recipe.when my wife lets me free in the kitchen i’ll give it a try and let you know how it works out, although i think i will add some nutmeg to it

    • wartimehousewife

      Yes, nutmeg would be good Robert – I assume it was rationed during the war, being a foreign spice and all? I wonder what people used instead? I shall look it up.

      • JanF

        I think they all used to grate a seed of nutmeg, those seeds last a long time. I never liked the taste myself but I can remember my mother using a special nutmeg grater on a seed which she had for years. I read that a jar of 6 nutmeg seeds would last a lifetime. So very likely people had them from before the war.

      • wartimehousewife

        That would make sense, Jan and nutmeg seeds are big and you don’t need much. Thinking about it, I haven’t seen a whole nutmeg for donkey’s years, I shall have to root one out.

      • Sue

        No spices were rationed during the war, but some may have been difficult to obtain. The amount of rationed foods were relatively few, they just happened to be the things we ate a lot of. I use whole nutmegs and a jar lasts years.

      • wartimehousewife

        And there’s our answer – thanks, Sue.

  10. Sue

    ‘was’ relatively few, of course.

  11. robert

    made bread pudding useing suet and it turned out great ,my family loved it,i did tweak the recipe a little by using dark muscovado sugar 60g ,110g dried fruit, 1tsp cinnamon 1 carton golden shread ,ground nutmeg and dem sugar to top. no milk was used as after soaking the bread, i found it to mushy to take more liquid. i also used vege suet ,tried two supermarkets for beef suet ,but had no joy . best eaten cold

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s