From 1917, grain shortages were so great that fines were introduced for wasting bread. Every ounce had to be used up, no matter how stale, so these recipes would have been ideal for using up the last of the loaf.
Aunt Betty’s Pudding
- 1lb of bread pieces
- Bowl of milk
- 1 egg
- 1/2 lb of jam
- Soak the bread pieces in milk until quite soft.
- Drain off any milk that has not been absorbed, then beat it with the egg with a fork.
- Stir in half a pound of jam.
- Add the egg and milk mixture.
- Turn the mix into a greased basin, wrap with a cloth and steam for two hours.
Bread and Jam Pudding
- 85g bread pieces, broken up (easier if stale)
- 150mls whole milk
- Finely grated zest of a medium unwaxed lemon
- 1 tsp castor sugar
- 2 tbsp jam
- 3 tbsp breadcrumbs
- Butter a pie dish about 12cm in diameter.
- Soak the bread in the milk and when it has been absorbed, add the lemon and the sugar and mix in. This will satisfactorily break up the bread.
- Bake it in the oven at 200 degrees C for 8 -10 minutes.
- Remove it from the oven and dollop some jam on top, spreading a little, but don’t worry about this too much, just dot it around.
- Sprinkle with 3 tbsp breadcrumbs (I keep a bag in the freezer and use them directly from it).
- Return the dish to the oven for ten minutes to crisp the crumb topping.