Title: Bread Pudding - Real Old Fashioned Kind - Clarty :)
Categories: Dessert Cake
Yield: 5 Servings
| 8 | oz | Stale bread |
| 4 | oz | Currents or raisins |
| 2 | oz | Brown sugar |
| 2 | oz | Chopped suet |
| 1 | oz | Candied peel |
| 3/4 | ts | Mixed spice |
| 1 | | Egg |
| | | Little milk |
| | | To make a bigger pud just |
| | | Double up on the ingreds. |
| | | I would add extra |
| | | Mixed spice anyway. |
This is a real 'Stick to the Ribs' type of food. When eaten cold it has a
'greasy' feel to it but is delicious all the same. Eaten hot it is real
yummy and 'moreish'. Years ago rural workers would often take a thick lump
of the pudd to work with them. A great way to use up bread which has
started to go stale. "Clarty" is an an old English word meaning good for
you. Break up the bread into small bits and soak for at least 1/2 hour in
cold water. Strain and squeeze out as much water as posible. Put into a
basin and beat out the lumps with a fork. Add the dried fruit, sugar, suet,
peel, and mixed spice. Mix well. Add the egg and just enough milk to make
a mixture which 'drops' from the spoon. Put it into a greased tin and bake
in a preheated oven [335f] for about 1 hour. When cooked turn it out onto a
warm dish and dredge it with sugar. I like it real spicy and so put around
1 1/2 teaspoon of mixed spice in the above ingredients. You can add more
raisins, sultanas, or currents, if you wish. From Ron's Plaice in
Blackpool:)