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Hatepe (R.I.P.)
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Posted -
09/03/2005
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22:08
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A large B & B Pudding was our Sunday dinner sweet when I was a lad. Mum saved all the remnants of her loaves of bread and sliced it thin, spreading it with best butter and apricot jam and layered it into a baking bowl. Our milk man was old Charley Hartley (permanently drunk) and he always stopped at our house for a cuppa on his rounds (and probably a couple of aspirins) he gave Mum a tray of cracked eggs for her troubles. Mum usually beat some of his eggs (8) up with some milk and poured it into the B & B Pudding, gave it a spoonful of sugar and grated nutmeg on top and baked it for about 45 minutes in a hot oven. It rose like the table topped mountain. I can never recollect leaving the table without the B & B Puddings being finished and being kids - the bowl scraped. My Kiwi family (especially my step daughter) has a permanent order in to me whenever she arrives on our doorstep for a "B & B Pudding". I know some folk use currants and or raisins in B & B Puddings, but our house it was alus apricot jam. Aye Hatepe
R.W.King
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Author |
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Stanley
Local Historian & Old Fart
36804 Posts
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Posted - 10/03/2005 : 01:37
My problem is my bread's that good I never have any left over......
Stanley Challenger Graham
Barlick View stanley at barnoldswick.freeserve.co.uk |
mporter
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Posted - 10/03/2005 : 01:59
Oh yuk......I had for gotten all about B & B Pudding. Mum used to make it, for me it ranks alongside celery and stilton cheese.
Margaret Porter |
Stanley
Local Historian & Old Fart
36804 Posts
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Posted - 10/03/2005 : 02:22
Are you at work or home? I'm just thinking about going back to bed..... Bugger the dreams, it's buying a new frying pan that did it. One thing you could say about Vera's B&B pudding, it didn't half clag you up!
Stanley Challenger Graham
Barlick View stanley at barnoldswick.freeserve.co.uk |
mporter
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Posted - 10/03/2005 : 06:38
I am at work....well supposed to be working I have been on an extended lunch with one of the accountants (and he is a director). Now I am working like hell....ish to catch up on the important things in life.
Margaret Porter |
Hatepe (R.I.P.)
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Posted - 10/03/2005 : 07:39
Hi Stanley, Obviously Vera had a heavy hand when making her B & B Pud. A good one should rise and go a golden brown. Like me old lad you have a beard and I can assure you some of mi Mum's B & B Pud stuck round thi' gob and thi'whiskers ensures that you get a second taste far into the night!!!! Aye Hatepe
R.W.King |
Stanley
Local Historian & Old Fart
36804 Posts
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Posted - 10/03/2005 : 12:04
Worst thing to eat with a beard is either a very ripe mango or corn on the cob with butter running out of it. I've always said that a good mango should be eaten in the bath......
Stanley Challenger Graham
Barlick View stanley at barnoldswick.freeserve.co.uk |
moh
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Posted - 20/03/2010 : 10:48
Fancied making a bread & butter pudding tomorrow so I thought I would bring up Bob's recipe.
Say only a little but say it well |
tripps
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Posted - 20/03/2010 : 11:21
Had the urge for B&B pud this week. Tried it using hot cross buns. Disaster -heavy as lead. Went back to French brioche bread spread with fresh fruit marmalade. No need for added sugar, or to butter the bread, there's enough in it already. Just add raisins Delicious.
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Chrissyp
New Member
46 Posts
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Posted - 20/03/2010 : 11:39
How strange! I've been thinking about B&B pud all week. I love it with raisins. Yummy. My Grandma King made the best one. I like mine with cream on. Asda did a yummy one for a £1 but haven't had any in for yonks. I know thats cheating but it was good.
CP |
Stanley
Local Historian & Old Fart
36804 Posts
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Posted - 20/03/2010 : 14:33
Have you tried spreading vintage marmalade on the bread?
Stanley Challenger Graham
Barlick View stanley at barnoldswick.freeserve.co.uk |
Sue
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Posted - 20/03/2010 : 19:24
My Mum used to put marmalade in B &B pudding. Bob makes agood one using Gary Rhodes recipe.It is VERY RICH
Sue
If you keep searching you'll find it |
red onion
New Member
30 Posts
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Posted - 21/06/2010 : 19:32
Bread and Butter PuddingThis is a lovely Christmassy pudding. It really is very nice, I promise you. 2 oz dried apricots dash of brandy 12 thin slices buttered white bread 450gm jar mince meat 2 oz castor sugar 3 large eggs ¼ pint double cream ½ pint milk Demerara sugar for topping Butter a shallow ovenproof dish. Cut the apricots into fairly small pieces and soak in the brandy. Cut the crusts off the bread and make them into triangular mincemeat sandwiches cut into 4. Arrange these around the ovenproof dish and scatter the apricots over the top. Beat the sugar, eggs, milk and cream together and pour over the bread. Soak for at least an hour. Sprinkle Demerara sugar over the top. Bake in a moderate oven for approx 40 mins until crisp and golden. Serve with crème fraiche or custard ( with some Bailey’s added to the custard)
Edited by - red onion on 21/06/2010 19:33:14
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moh
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Posted - 22/06/2010 : 11:17
Decadent but sounds lovely. Too sweet for my taste though.
Say only a little but say it well |