So today our family main meal was a large potato floddie, served with some mince in a thick gravy and veggies.
For pudding the request was for ‘bread pudding’ yet again. To avoid this wartime pudding permanently being referred to as “bread-pudding-yet-again” I turned to a large bowl of sorry looking apples for divine inspiration- after-all Sir Isaac Newton stared at apples for an awfully long time before being rewarded with an answer…
Sir Isaac Newton stared at apples for an awfully long time before being rewarded with an answer…
After a few minutes of thinking (doesn’t take long as my brain is quite small really..) the answer came easy. Use the scabby, bruised apples, grated straight into the bread pudding mixture. And so I did…
This dish even surpassed the original bread pudding recipe. The apples gave it another taste dimension.
As I have used the word NOM, NOM, NOM! way too much just recently, and fabby and yummy way too much in the past, I had to come up with a word to describe the feeling, within my being while consuming this delicious dish.
It was…….. toe licking tingly (don’t ask)
Bread and Apple Pudding
- 10 – 12 slices of bread ( stale is fine!)
- 2 ounces of margarine or butter
- 2 ounces of sugar
- 2 ounces of dried raisin sultanas
- 1 beaten egg (fresh or dried)
- 1 large grated apple
- milk to mix
- extra sugar for topping
1. Put chopped up bread (cut/tear into small chunks) into a basin and add a little water. Leave for a few minutes.
2. Squeeze bread out until fairly dry
3. Return bread to empty basin and add all the other ingredients (except spice) adding a little milk to make a sticky consistency
4. Add cinnamon a little at a time until your own taste
5. Place mixture into a greased pan
6. Cook at 175 degrees C for an hour or so until edges are browned and centre is hot
7. Sprinkle sugar on top 10 minutes before end of cooking
8. Allow to cool a little, slice and serve
Serves 6- see below!