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!
OMG, between these and the floddies. Yum!!
I wish I could eat bread pudding more frequently… I grate apples into anything in the winter, with a handful of raisins or dried fruit mix, if I have it. Grated apples really cheers up anything from muffins to cake to rice pudding.
MMMmm!! I have had something like this a long time ago and it was divine! I bet everyone loved this!
I love the blog! You’ve totally inspired me to do something very simliar to what you’re doing, and I’ve set up my own blog! I’m just getting started, and right now, I’m not going to be as authentic as you are, but perhaps I’ll get there someday!
If you’re interested, my blog is at: http://www.rationization.wordpress.com
I love your blog, you are doing a fab job. Rationing has long been an interest of mine. I tried living on wartime rations a couple of years ago but only for a fortnight. It was fun and we ate some tasty meals. I documented it here http://forums.moneysavingexpert.com/showthread.html?t=481412
Your bread-pudding-yet-again reminded me of a favourite wartime recipe -Duke Pudding. It is in one of the Marguerite Patten books which I’m sure you have. Really simple, it is basically just breadcrumbs but my kids love it.
I’m making a version of floddies tonight with swede (rutabaga) added.
Carolyn, blimey! I just made this, had to test it, obviously, and now I’m thinking about having another bit… mind you I cut mine into 8 bits, so maybe that wouldn’t be quite as bad. Seriously I make bread pudding a lot, and I’ve never eaten a better one than this. What is it about the apple? The finished product doesn’t even taste appley, mysteriously enough, just utterly deliciously juicy. Grating the apple was a bit of fun though, as getting into the wartime spirit I thought I would not peel it first. Took me about 5 minutes to realise my energetic grating had not got through the skin! Cracked it in the end though, and nom nom I’m so happy that I did..
PS we had lancashire hotpot this week from We’ll Eat Again, and it was fabulous. I usually hate it, but I managed to get hold of proper mutton, not that greasy and tasteless lamb stuff. Recommended. Ambrosial, as we say in Somerset. x
This looks fabulous, and the comments from you and others would suggest it lives up to its looks!
I think this might be on my recipe list for next week….mmm…
I made this recipe several months ago when I first stumbled upon your wonderful blog. It was wonderful!! I’m getting ready to make it again and came in here for the recipe 🙂 Thank you for all you are doing to share and encourage others. ♥
Just made this tonight and it’s clean bowls all round! A real keeper, thank you!
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I made this tonight for dessert. Firstly, it was SO easy. Secondly it was a hit with my 3yo son and my husband especially. We cheated a little and had 1/2 scoop of low fat vanilla icecream with it each, but after tasting it, we really felt like it didn’t even need icecream. DEE-licious!
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Yes Carolyn. Bread pudding was a fantastic treat in the post war years. Cheap easy and mum added anything she found in her meagre pantry but we loved it with thick hot custard. My fav still. Thanks for the memory!
This works with just about any slightly under ripe fruit, quince is especially good as are pears, plums & pumpkin.