Bread Pudding

Ingredients:

• 8 ounces stale bread

• 2 ounces grated suet or melted cooking fat

• 1 ounce sugar

• 1 tbs Beerenberg Orange Marmalade

• 2 ounces dried fruit

• 1 egg

• Milk to mix

• Ground cinnamon or grated nutmeg to taste

• Mock Whipped Cream

• 1/2 ounce cornflour

• 1/4 pint milk

• 1 1/2 ounces margarine

• 3 tsp sugar

• Few drops of vanilla essence

Method:

1. Put the bread into a basin, add cold water and leave for 15 minutes.

2. Squeeze dry with your fingers.

3. Return bread to the basin; add all the other ingredients, with enough milk to make a sticky consistency. If the spice is added last you can make quite certain you have the right amount.

4. Put into a greased Yorkshire pudding tin and bake in the centre of a slow oven for 1-1/2 hours, or steam in a greased basin for 2 hours.

5. Serve with Mock Whipped Cream.

6. Mock Whipped Cream: Mix cornflour to a paste with a little milk. Heat remainder of the milk, and when boiling add to the blended cornflour, stirring well. Return to saucepan. Bring to boil and cook 3 minutes. Cream the margarine and sugar. Whisk in the cornflour mixture gradually. Add vanilla essence.