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Berry Bread Pudding
Puddings and Sweet Deserts

Now usually a Bread-and-butter pudding or Bread Pudding baked over a layer of fruit such as raspberries or strawberries or with the berries mixed-in.

Formerly a wide range of steamed puddings which would now be made with suet paste were made using breadcrumbs, such as Military Pudding or Bachelor's Pudding

A portion of Strawbwerry Bread Pudding
Image: 'et'

Original Receipt from 'A Plain Cookery Book for the Working Classes' by Charles Elme Francatelli (Francatelli 1846)


Ingredients, a two-pound loaf, two quarts of milk, two ounces of butter, four ounces of sugar, four ounces of plums or currants, three eggs, a piece of lemon-peel chopped, and a spoonful of salt. Divide the loaf into four equal-sized pieces, and soak them in boiling-water for twenty minutes, then squeeze out the water, and put the bread into a saucepan with the milk, butter, sugar, lemon-peel, and salt, and stir all together on the fire till it boils; next add the beaten eggs and the currants; pour the pudding into a proper sized greased baking-dish, and bake it for an hour and a-quarter.

A form of Bread Pudding.

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