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📝 Description
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🥘 Ingredients
Odd pieces of crust or crumb of bread; to every quart allow 1/2 teaspoonful of salt, 1 teaspoonful of grated nutmeg, 3 oz. of moist sugar, 1/2 lb. of currants, 1-1/4 oz. of butter.
👨🍳 Method
Break the bread into small pieces, and pour on them as much boiling water as will soak them well. Let these stand till the water is cool; then press it out, and mash the bread with a fork until it is quite free from lumps. Measure this pulp, and to every quart stir in salt, nutmeg, sugar, and currants in the above proportion; mix all well together, and put it into a well-buttered pie-dish. Smooth the surface with the back of a spoon, and place the butter in small pieces over the top; bake in a moderate oven for 1-1/2 hour, and serve very hot. Boiling milk substituted for the boiling water would very much improve this pudding.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this Very Plain Bread Pudding, intrigued by the simplicity and the promise of a comforting, old-fashioned treat. I found the process surprisingly hands-on, with the bread being mashed and molded into a pulp, a technique I hadn't encountered before in modern recipes. The most delightful surprise was the texture—the bread pudding turned out beautifully dense and moist, with a slight crunch from the currants. This recipe is perfect for the weeknight cook looking to use up stale bread. The nutmeg and sugar create a warm, inviting flavor profile that's surprisingly modern. I found that the boiling milk substitution made a significant difference, turning this into a rich, creamy dessert. I can't wait to experiment with different fruits and spices next time.
