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!

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