Bread Pudding

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My Grandfather owned a bakery in Alresford and he used to make a pudding from all the stale bread. 

It was delicious hot or cold.  

I used to take a chunk to school most days, in my lunch-box.

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Ingredients

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Note about ingredients.

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Quantities of the other ingredients depend on the amount of stale bread you are using which is weighed after soaking. Soak bread overnight and squeeze out the water to make a pulp. 

For each 1 lb of bread pulp the quantities are as follows:  

4 oz of each lard and sugar, 

2 oz each of sultanas and mixed peel, 

a good pinch of mixed spice. 

Method

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Bake in a moderate oven for one hour, and sprinkle with cinnamon sugar while still warm. 

Cut into chunks to eat.

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Kindly contributed by Len

Web Master

.don't know if this is endemic to Hampshire, but my grandad had a
b27th November, 2001

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