Wednesday, 29 June 2016

The Late Granny Farndon’s Famous Bread and Butter Pudding that all the little Farndons grew up on.

This comes from a very old friend, Ced – The son of the late granny Farndon who has also since passed on. 

I must’ve tried 20 bread and butter puddings until I got to this one and have never tried another since!
So grateful for this recipe! I searched all my life for a good Bread and Butter Pudding!
A Big Thank You Granny Farndon and Ced in the upstairs!
You won’t be forgotten for this one!  ;)

A great way to use up left over stale white bread

Ingredients:
125 ml cup stale or fresh breadcrumbs (4 oz)
64 ml cup sugar (2 oz)
62.5 ml butter (2 oz)
500 ml milk (1 US pint = 473.17 ml 1 UK or imperial pt = 568.26 ml )
2 extra large eggs
Apricot Jam

Method:
Boil milk.
Pour over the bread.
Add sugar and butter.
Allow to cool.
Beat eggs well and add to the mixture.
Grease a pie dish.
Put a layer of jam on bottom of dish and pour over the mixture.
You may use the back of large spoon.
Bake at 180 C / 350 F until done.
Serve and enjoy!