Recipe Talk

Mother used to make a bread pudding that floated in a sweet, golden sauce. Possibly made with water from plumping raisins? Was not a seperate sauce but part of the bread pudding. Brother seems to remember she poured the sauce over the pudding before baking and ended up on the bottom.
Would looove to find this.

Bread and Butter Pudding Recipe

A century ago, easy bread pudding recipes like this one were always a favorite dessert recipe with farm housewives. Try this classic dish; it's totally delicious!

Butter stale bread.

Place a layer of bread and butter in bottom of baking dish.

Strew raisins and currants over this, then lay another layer of bread and butter with another layer of fruit over it.

Have bread and butter on top.

Make a custard of 2 eggs to 3 cups of milk and 1/2 cup sugar.

Pour this over pudding, and bake in a slow oven for 1-1/2 hours.

Aunt Rachel's Bread Pudding

Aunt Rachel, in the Rural New Yorker, says: "A pudding may be made of small pieces of bread, if the family taste does not rebel. (I never see the family taste rebel against so good a pudding.)

The bread should be broken fine, covered with milk, and set on the stove where it is not too hot, until it becomes soft.

Remove and stir in a tablespoonful of sugar,

1 of butter,

a small teaspoonful of salt,

also a pinch of cinnamon, or allspice, and, if liked,

1/2 cup of chopped or cut raisins, or dried raspberries.

When cool enough, stir in an egg, well beaten, and bake 1 hour in a moderate oven.

To be eaten with cream and sugar, or pudding sauce, as preferred."

Easy Bread Pudding Recipes

These easy bread pudding recipes are taken from

Mom's old recipe scrapbook, circa 1929.

Here is an old-time recipe tip Mom always followed when making her homemade bread puddings: When using stale bread for puddings, always soak it in cold liquid, not hot. Bread that has been soaked in cold milk or water will be more crumbly and light in the pudding.

Bread and Fruit Pudding Recipe

Cut bread in slices about 1/2 inch thick, remove the crust and line a pudding basin with the slice.

Then place therein a layer of fresh fruit

(blackberry, blueberry, raspberry, currant, plum

or other juicy fruit).

Sprinkle over a little sugar, and place a slice

of bread over alternating layers of fruit and

bread sufficient to fill the basin. Tie up in a cloth and boil as usual.

Makes an excellent dish served up cold with a coating of whipped white of egg and castor sugar.

This is an Old Country favorite.

OLDE FASHION BREAD PUDDING

--------------------------------------------------------------------------------
1/2 loaf bread
8 oz. water
3 eggs
1/2 qt. milk or 3/4 can
Carnation
1 1/4c. sugar
1/2 stick butter or oleo
1/2 tsp. cinnamon
11/2 tsp. nutmeg
juice of one lemon
1/2 c. raisins (optional)

Add water to bread to soak. Beat eggs and sugar until
one consistency; add to soaked bread. Add milk, stirring
gently; add cinnamon, nutmeg, lemon juice, butter and raisins
(optional). Stir until all ingredients are blended together.
If mixture is too thin, add additional slices of bread, also
add 1/4 cup sugar. Stir into mixture as indicated. Pour into
13 x 9-inch pan. Add dash of cinnamon, sugar and nutmeg to top
of pudding. Bake in 325 degrees F.oven for approximately 45 minutes to 1
hour or until pudding browns on top. When cool, add hard
sauce.

Old Fashioned Hard Sauce:
1 c. water
1 c. sugar
2 Tbsp. flour
1 egg
1 tsp. lemon juice or vanilla
flavoring
Combine sugar and flour, stirring until ingredients are
blended. Add egg, stirring briskly. Add water, a little at a
time, stirring constantly. Place over low fire, stirring
constantly, until sauce bubbles. Add lemon juice or vanilla
flavoring into cooking sauce, stirring into sauce. DO NOT let
sauce scorch. Remove from fire. When cool, pour over top of
Olde Fashion Bread Pudding.

here I am back again with a another recipe for you but entirely different.
(\o/)

Lemon Delicious

Serving size: Serves 6

INGREDIENTS

50g butter ( about2 1/2 ounces0
1 cup caster sugar superfine
finely grated rind of 2 lemons
4 eggs separated
1/3 cup S.R. flour, sifted
juice of 3 lemons
1 1/2 cups milk
a pinch of cream of tartar

METHOD

Preheat oven to 160 degreesC (fan-forced), (170 degrees C conventional).
Cream the butter with half the sugar and the lemon rind (this can be done in a food processor). Beat in the egg yolks and then the flour, lemon juice and milk.
Beat the egg whites with the cream of tartar until stiff, then beat in the remaining sugar until the mixture is glossy. Gently fold the lemon meringue into the mixture and pour into an oven-proof dish.
Stand the dish in a water-bath. Bake in the preheated oven for 45-50 mins until set and lightly browned.
Serve straight away with cream or ice-cream.

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