Читать книгу The Taste of Britain - Hugh Fearnley-Whittingstall - Страница 372

Modern recipes for bread pudding are unsophisticated. Stale bread (baker’s bread, not the sliced, white, moist, plastic-wrapped loaves from industrial plant bakeries) is required. This is soaked in water overnight. The water is drained, the bread squeezed dry by hand. The bread is measured, usually by volume, to establish the quantity of other ingredients required, principally suet, sugar and dried fruit which are each added in quantities of one-third the volume of soaked bread. These are mixed into the bread together with a little spice (‘mixed’ sweet spice —clove, allspice and cinnamon—is the usual choice); sometimes a little flour is added. This is made into a batter by the addition of milk and eggs and baked.