Bread Pudding

Today I'm going to put some baking recipes on. I think many of the family's warm memories of early childhood and school days are linked to the baking kitchen. The stirring, the smells, the sticky ingredients and anticipation of a treat. I found this kind of cookery relaxing and almost therapeutic when I was a mother at home. Today people, and lots of women especially, often talk of eating your own homemade cakes as somehow being sinful. But they will load their trolleys and their children's diets with all sorts of confectionery which is factory made and contains dubious ingredients and they will let their kids eat crisps every day as if they are a food.

I like a pain au raisin with the best of them but you can't beat baking your own delights for economy, knowing exactly what goes in and the pleasure of others.

Mind you this one is a bit sinful! It is an old indulgence that grew out of saving every last scrap of bread and can still be used to do so. If you like being thrifty and love comfort food and are partial to fruit cake, this is worth a try! In fact I am really the only person in the family who likes this and I love it. So this one is for me:

Mum's bread pudding ( Granny Joan's recipe)

1. Fill a 1 and 1/2 lb pudding basin with bits of old bread which you have broken up (this can be a mixture of brown and white)
2. Fill basin with water and let it soak overnight or if in a hurry to eat the pudding, about 30 mins
3. Squeeze most of the water out with your hands - dont worry too much. It will be soft and sloppy - enjoy.
4. Add: 1 cup of brown sugar; 1 and 1/2 cups self raising flour ( I use an old teacup for these measurements as I'm sure this is what was always used and it is not a sensitive recipe); 1lb dried fruit; 2 dessertspoons mixed spice ( yes that much is essential); 2 eggs; half a packet of suet
5. If the suet horrifies you, use 1/4 lb melted butter instead. I always use vegetarian suet anyway in case a passing vegetarian wants some, and this lowers the fat content too
6. Mix thoroughly and then add in some sliced/chopped apple or rhubarb - these are not essential but are delicious
7. Put into a roasting tin, the standard size, roughly 9ins by 11.
8. Bake up to 2 hours in a low oven, say No 2/3, till brown and firmish.

Cut into squares or slabs and devour hot and cold. If you have cooked it just for yourself, put half in the freezer!