Foods of England - Scrap Bread Pudding

Scrap Bread Pudding

Puddings and Sweet Deserts

Soaked bread scraps with fruit and spice, baked. A form of Bread Pudding.

W.V.S Hot Meals Service – Wartime Food Distribution, Birkenhead, Cheshire, 1942
Image: Ministry of Information

Original Receipt from ‘Communal Feeding in Wartime‘, Women’s Voluntary Services for Civil Defence, HMSO, London 1940

45. Scrap Bread Pudding.
For 36 people. (for 100)

Dry or … 1 1/2lb. (4lb)
Soaked bread or crusts 3 lb (8 lb)
Flour 6 oz. (1 lb)
Fat 18 oz. (2 1/2lbs)
Sugar 12 oz (2 lbs)
Currants, sultanas or raisins 12 oz (2 lbs)
Mixed spice 1 1/2 tsp (1 tbsp)
Milk 3 pts (3 1/2 quarts)

METHOD. Squeeze the moisture from the bread and break it up with a fork. Add all the dry ingredients and mix thoroughly. Melt and stir in the fat and then add the milk. Turn into greased dishes or tins and bake in a moderate oven for about 1 1/4 hours.
N.B.—This pudding is greatly improved by the addition of 2 or 3 beaten eggs.

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