The Late Granny Farndon’s Famous Bread and Butter Pudding that all the little Farndons loved, and grew up on.
This comes from my very old late friend, Ced Farndon, who learned to make it from his late mom, granny Farndon, who too, has since passed on.
I must’ve tried 20 bread and butter puddings until I got to this one, and have never looked back!
I am so grateful for this recipe! I searched all my life for a good Bread and Butter Pudding!
So a Big Thank You Granny Farndon and Ced, up there in the heavens!
You won’t be forgotten for this one! ;)
This is a great way to use up leftover 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 pint = 568.26 ml )
2 extra-large eggs
Apricot Jam
Method:
Boil milk.
Pour over the bread.
Add sugar and butter.
Allow cooling.
Beat eggs well and add to the mixture.
Grease a pie dish.
Put a layer of jam on the bottom of the dish and pour over the mixture.
You may use the back of a large spoon.
Bake at 180 C / 350 F until done.
Serve and enjoy with a smile!