The Foods of England | Cookbooks | Diary | Index | Magic Menu |
Twitter email Foods of England


Random Page
Cookbooks
Diary
Index
Magic Menu
Really English?
Timeline
English Service
Food Map of England
- Lost Foods
- Accompaniments
- Biscuits
- Breads
- Cakes
- Cheeses
- Classic Meals
- Curry Dishes
- Dairy
- Drinks
- Egg Dishes
- Fish
- Fruit
- Fruits & Vegetables
- Game & Offal
- Meat & Meat Dishes
- Pastries and Pies
- Pot Meals
- Poultry
- Preserves & Jams
- Puddings & Sweets
- Sauces
- Sausages
- Scones
- Soups
- Sweets and Toffee



Bread Pudding

Puddings
South and Midlands

Small chunks of bread soaked in milk (or tea), mixed with a little fat (butter or suet), dried fruit and sweet spices, pressed into a mould and baked. Served cold, cut into slices and sprinkled with sugar, or hot with cream or custard.


A slice of Bread Pudding
Image: 'Quillaja'


A similar dish is known as 'bodding' in the Flemish-speaking parts for the Netherlands and Belgium, and as Wet Nelly in South Lancashire.


Original Receipt in 'The Accomplisht Cook' by Robert May, 1660 (Robert May 1660);

Bread Puddings yellow or Green.
Grate four penny loaves, and fearce them through a cullender, put them in a deep dish, and put to them four eggs, two quarts of cream, cloves, mace, and some saffron, salt, rose-water, sugar, currans, a pound of beef-suet minced, and a pound of dates.
If green, juyces of spinage, and all manner of sweet herbs stamped amongst the spinage, and strain the juyce; sweet herbs chopped very small, cream, cinamon, nutmeg, salt, and all other things, as is next before laid: your herbs must be time stripped, savoury, sweet marjoram, rosemarry, parsley, pennyroyal, dates; in these seven or eight yolks of eggs.




Original Receipt in Hammond 1819;

Bread pudding.
Melt four ounces -of fresh butter in a pint of cream, or new milk, stir it continually till melted, then throw in as much grated white bread as will make it pretty light, add some nutmeg, a little rose-water, four eggs, a few grains of salt, and some sugar. It may then be either baked or boiled for thirty minutes; in the latter case, tie it in a cloth; serve with melted butter and sugar.

A cheap bread-pudding.
Take some pieces of stale dry bread, and soak them well in hot water, then press out the water, and wash the bread, add a little powdered ginger, nutmeg, salt, sugar, and a few well-picked currants, mix the whole well together, lay it in a buttered pan, with a few bits of butter on the top; bake it in a moderate oven, and it is excellent either hot or cold. A spoonful of rose-water will be an improvement.



For other types of Bread Pudding, see
Apricot Bread Pudding
Baked Bread Pudding
Boiled Bread Pudding
Bread and Butter Pudding
Bread Cheesecakes
Bread Pudding
Brown Bread Pudding
Devonshire Whitepot
Fill Belly Pudding
Monday Pudding
Nelson Slices
Norfolk Fool
Norwood Pudding
Berry Bread Pudding
Scrap Bread Pudding
Wet Nelly




Sitemap - This page updated 02/10/2016 - Copyright © Glyn Hughes 2016


  BUILT WITH WHIMBERRY  

matrixstats