Scrap Bread Pudding

scrap bread pudding

Scrap Bread Pudding

No ratings yet
Servings: 6
Calories: 196


  • 8 oz wholemeal bread scraps crusts removed
  • 1/2 pint skimmed milk
  • 1 oz wholemeal flour
  • 1 tsp baking powder
  • 2 oz vegetable suet chopped
  • 1 tsp grated lemon rind
  • 1 tsp mixed spice
  • 2 oz each of currants raisins and sultanas
  • 1 oz mixed cut peel
  • 1 oz unrefined soft brown sugar
  • 1 egg beaten


  • Break the bread into small pieces and put these into a large bowl. Pour the milk over the bread and allow to stand for about half an hour.
  • Put the flour into a small bowl and mix in the baking powder, chopped vegetable suet, lemon rind and spice.
  • Squeeze as much milk as possible out of the bread into a separate bowl. Beat all the lumps out of the bread with a fork, or whisk.
  • Stir the flour and suet mixture into the bread, along with the dried fruit and the sugar.
  • Add the beaten egg and the reserved milk to the bread and fruit mixture.
  • Pour the bread and fruit mixture into a well-greased, ovenproof baking dish, or tin. Stand the dish, or tin, in a roasting pan and pour in enough hot water to come halfway up the sides of the baking dish.
  • Put the bread pudding into a preheated oven, 180°C/350°F/Gas Mark 4, and cook for MM hours.
  • Allow the pudding to cool slightly, before turning out onto a serving plate, if serving hot, or onto a wire cooling rack to allow to cool, before cutting into squares and serving like a cake.
Calories: 196 kcal
Carbohydrates: 38 g
Protein: 7 g
Fat: 2g
Saturated Fat: 1 g
Trans Fat: 1 g
Cholesterol: 28 mg
Sodium: 303 mg
Potassium: 265 mg
Fiber: 3 g
Sugar: 9 g
Vitamin A: 602 IU
Vitamin C: 2 mg
Calcium: 157 mg
Iron: 2 mg
Save to Favorites

No account yet? Register

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating