Bread Pudding


Tonight I cooked a full 1940’s main course and dessert for myself, my youngest daughter Em AND my eldest daughters boyfriend. I cooked a simple meal of corned beef fritters fried in dripping, served with fresh green beans and carrots and for dessert a very satisfying bread pudding served with custard

Please Mum….can I have some more…?

All plates were empty and clean afterwards and I took this as a compliment…! Here is the recipe

Bread Pudding


  • 10 ounces of stale bread (you’ll have to use your kitchen scales!)
  • 2 ounces of margarine or butter
  • 1 ounce of sugar
  • 2 ounces of dried raisin sultanas
  • 1 egg (fresh or dried)
  • milk to mix
  • cinnamon
  • extra sugar for topping


Put bread into a basin and add a little water. Leave for 10 minutes.

Squeeze bread out until fairly dry

Return bread to empty basin and add all the other ingredients (except spice) adding a little milk to make a sticky consistency

Add cinnamon a little at a time until your own taste

Place mixture into a greased pan (like a lasagna pan)

Cook at 160 degrees C for an hour or so until edges are browned and centre is hot

Sprinkle sugar on top 10 minutes before end of cooking

Allow to cool a little, slice and serve

Serves 8 to 10