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Scrap Bread Pudding

Puddings and Sweet Deserts

Soaked bread scraps with fruit and spice, baked. A form of Bread Pudding.

W.V.S Hot Meals Service - Wartime Food Distribution, Birkenhead, Cheshire, 1942
Image: Ministry of Information

Original Receipt from 'Communal Feeding in Wartime', Women's Voluntary Services for Civil Defence, HMSO, London 1940

45. Scrap Bread Pudding.
For 36 people. (for 100)

Dry or ... 1 1/2lb. (4lb)
Soaked bread or crusts 3 lb (8 lb)
Flour 6 oz. (1 lb)
Fat 18 oz. (2 1/2lbs)
Sugar 12 oz (2 lbs)
Currants, sultanas or raisins 12 oz (2 lbs)
Mixed spice 1 1/2 tsp (1 tbsp)
Milk 3 pts (3 1/2 quarts)

METHOD. Squeeze the moisture from the bread and break it up with a fork. Add all the dry ingredients and mix thoroughly. Melt and stir in the fat and then add the milk. Turn into greased dishes or tins and bake in a moderate oven for about 1 1/4 hours.
N.B.—This pudding is greatly improved by the addition of 2 or 3 beaten eggs.

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