Bread Pudding

Most recipes call for a spoon because in most places, it's eaten hot. But if you allow a bread pudding to cool or chill it can be sliced and eaten the way you suggest.

Suet has never been an ingredient in any bread pudding I've made. It isn't healthy for one reason. It would be a very old recipe with suet in it.

I will post a bunch of bread puddings.

Possibly in poorer places or maybe in England where suet is used in puddings it might be used instead of butter. My family is from Scotland originally and some recipes call for suet as a fat. We now use butter or margarine. I agree with the notion that bread pudding is solid when cold. Make a bread pudding and put it in the fridge and I think you will have what you want. My family always made it with whisky or brandy sauce.

Possibly in poorer places or maybe in England where suet is used in puddings it might be used instead of butter. My family is from Scotland originally and some recipes call for suet as a fat. We now use butter or margarine. I agree with the notion that bread pudding is solid when cold. Make a bread pudding and put it in the fridge and I think you will have what you want. My family always made it with whisky or brandy sauce.

I think that the name for it might be "Spotted Dick"? My da flew with the RAF for a while in the early 40's, being a colonial he wasn't familiar with a lot of the names for favorite treats, but this one struck it off with him right away. Mum would make it periodically as a treat while I was growing up - miss them and it both a lot now. Here's a version of it that I found that sounds like it has the right ingredients - we usually had it with custard.

Cheers,

Ed

---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer]

Title: Spotted Dick Categories: desserts, English Yield: 6 servings

8 oz self-raising flour 1 pn of salt 4 oz margarine 2 oz castor sugar (superfine) 4 oz to 6 oz sultanas (big -raisins) 6 tb water 1) Have ready a sheet of foil or a double thickness of grease proof paper brushed with melted margarine. 2) Make the pudding crust: Sieve the flour and the salt. Rub in the margarine. Add the sugar and sultanas. Mix in the water to make a soft dough. 3) Turn out onto a floured board and form into a roll. 4) Wrap loosely but securely in the grease proof paper or foil. Tie or seal the ends. 5) Place in the steamer and cover tightly. Steam for 1.1/2 to 2 hours. 6) Serve with hot custard sauce or sprinkle with castor sugar. Variation: At stage 3: Put the mixture in a medium-sized (1.1/2 pint) pudding basin with a round of grease proof paper in the bottom and brush all round inside with melted margarine. Smooth the top. Cover with foil, or double grease proof paper brushed underneath with melted margarine and steam for 1.1/2 to 2 hours. Serve with hot Custard sauce or sprinkle with castor sugar.

Shared by Sylvia Mease (Cookie Lady)

RECIPE CLIPPED by Joan Johnson Re-Posted by Annette Johnsen 3-08-95

****and a tip of the hat to the above named ladies****

snippety

On Thu 07 Jul 2005 03:00:10p, Brenda Smith wrote in rec.food.baking:

I'm glad you posted this, Brenda, even though I'm not the OP. I've also wanted a recipe like this. I make Bread & Butter Pudding but, as you know, that's not the same thing.

I have a question about shredded suet that you might be able to answer. I live in the US and suet, in general, is not readily available. One must usually order it from a butcher. I do order it and the butcher puts it through the meat grinder or "mincer". I use it very successfully in mince pie filling and I've used it in steamed puddings, but I've always wondered about the texture of real shredded suet. Can you describe it for me?

TIA

Here is an image of suet

they are about the thickness of the wire connecting a mouse to a PC.------- Trebor

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Even if I used this recipe, I would substitute vegetable suet.

Helen

This is a recipe I have had for many years from an English mag and it has suet in it:

1lb stale white bread 3oz shredded beef suet 6oz currants 4oz sultanas pinch of nutmeg 1 level tsp mixed spice 3oz caster sugar 1 small egg 4tbsp milk Cut bread into fairly small pieces. Put into bowl,cover with cold water and leave to soak for 40 mins. Squeeze the bread dry and put into a dry bowl. Grease a small square meat tin.Stir all dry ingredients into bread. Beat in egg and milk. Put into prepared tin; smooth top. Cook in centre of preheated oven (375deg F. Moderate.) for 2 to 21/2 hrs or until top is golden. Serve hot or cold, dredged with sugar.

Hope you enjoy it. The shredded suet we get here in NZ is not the same as we had back in England but it works. Brenda in NZ

I remember it being like grains of rice but bigger. Here it is more lumpy and flaky.That's about the best way I can describe it. Hope that helps Brenda