A Pudding For Fasting Day
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- Опубліковано 12 вер 2024
- There was a day when puddings rules the kitchen. Virtually everything could go into a pudding. Vegetables, meat, grains, dairy, alcohol all made their appearances, some all at the same time. This bread pudding recipe from 1730 is one that you have to try at home!
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My grandmother was a “no waste” generation member. She had chickens that often laid more eggs than she needed. She fed eight grandchildren in her kitchen while the parents worked. Bread pudding was one way she used up leftover bread and those extra eggs. If fruit was getting a bit too ripe, she would freeze it and use it in pudding or as a topping for something. Nothing was wasted in her house.
She once told me that gravy was invented by women who didn’t want to waste the drippings in the skillet. It made cleanup easier. 😂
Grandmas are something else
I grew up like that and still live that way. Nothing goes to waste.
My English Grandma cooked stuff in dripping all the time. My English-born mom talked about hard times in her childhood. They wasted nothing. Nanna also used greasy butcher paper that meat came in to grease frying pans. My American dad kept bacon grease in a thing with a strainer and lid and kept good beef dripping(not hamburger) in washed soup or tomato sauce cans for cooking with. Hamburger grease was mixed in with old bread and scraps for the dog. Good beef dripping makes a nice hard white fat.
Agreed, it's crazy what the old generation managed, my grandmother was the same. It sometimes scares me how much knowledge was lost, a few decades of consumerism and 90% of the knowledge of how to reuse, recycle and repurpose has been erased from peoples minds.
@@ArxInvicta I have started teaching youngsters these and many other skills. It is amazing how thirsty they are for the very basic knowledge I repeatedly take for granted. It is a significant reminder to be grateful for my life skills.
In the UK, the move from pies to puddings was part of the transition from wood fire to coal fire. This gradual transition started in the Tudor period, as wood became less practical in densely populated areas.
You cant really bake with an open coal fire as all the food will taste of tar, but you can boil, so put pie ingredients in a cloth or bowl and boil them, protecting the meal from the coal taste.
In the 19th century the proliferation of cast iron cooking ranges (separating the combustion chamber and oven) gradually made baking viable for many families again, but boiled puddings stuck around.
Ruth Goodman wrote a book "The Domestic Revolution" describing this.
Great video!
Ruth Goodman is awesome. I loved era "farm" series.
Interesting!
Great comment!!
thanks for telling me
It's not the coal power plants used, it's the 'coal' of (mainly pine) wood. The 'tar' is carbonized in the process of concentrating the energy density to near 3 times that of wood. This is easier to carry, a premium of the wagon era, and more valuable.
There is no tar, by definition, and people have 'baked' bread over coals, especially flat breads, for hundreds of years.
Bread pudding was normal when I was in the Norwegian military in 1990. It was a very low cost way of not wasted old bread. They only used bread, sugar, egg, milk and cinnamon.
peanut
Bread pudding is still a staple in large parts of the US.
Black Pudding is a monster in the Dungeons and Dragons roleplaying game.
It is also in Argentina
Bread pudding is an amazing innovation for utilizing stale bread, and is arguably better than most uses of the bread when fresh.
Scottish here, I haven't had what we call "Bread and butter pudding" in the UK since I was probably 10-12yo and this video genuinely has me tempted to run to the shop and grab what I need to make it right now!
I think I last had it in a restaurant near Forres but I cooked it with a Chinese friend about ten years ago as an example of traditional British food 😅. Also roast beef and Yorkshire pudding
If your haggis stinks you are doing it wrong. I've made haggis from scratch, and because I live in the US I had to source the lungs from a freshly killed whitetail deer (because the US doesn't rate animal lungs for human consumption). I used the oldest recipe I could find (likely with fewer spices than are used commonly today), and it smelled (and tasted) amazingly. It's difficult for me to imagine that anyone without a bias against meat consumption would have an issue with the flavor, fragrance, or texture of a traditionally made haggis. My assumption is that most folks who dislike it out of hand, are bringing some sort of bias to the table with them.
Better yet start a shop and bring it back 😂
@@zenhydrap
@@zenhydra Ah, the champion of the pudding race...
"Fasting Days" would have been Lent in spring so butter would have been very plentiful. I could see this bread pudding with chopped dried cherries, dates or even bits of dried apples left over from the prior year's harvests.
My parents lived through the London Blitz. Rationed ingredients were at the forefront. Emigrating to Canada after the war they kept many humble recipes, and one was a bare bones bread and butter pudding. I remember it to this day and could make it without thinking! Great video! Thank you.
My grandfather always said to get along with people you work with them and eat with them. The word "companion" is essentially "bread-fellows".
Nitpick: "bread-fellows is plural.
The literal Latin translation of com-pan is "together bread". That morphed into the French compagnon "together bread person".
@@RonJohn63 Literal isn’t always the best translation. It surely doesn’t have the poetry or ring of “bread fellows” that I’m sure the original had as well.
@@RonJohn63 is "fellow" not an adequate translation of "together person"?
@@tissuepaper9962 I _did not disagree_ with OP.
@@RonJohn63 then edit your comment to reflect that, or delete it for being the pointless nitpick that you knew it was all along.
Our man Ryan knocks another one out of the park! Great video
You're right. Sir Ryan of the Blue Lion knocks it out of the park repeatedly!
Bread pudding here in Puerto Rico nowadays is a dessert, but back in the day some people would have it for breakfast, it was just bread, milk, sugar, eggs and raisins, nowadays you can see with fruit glazes or whipped cream, but it's a traditional dessert I'll always love around Christmas Time (or should I say both our Christmases because Three Kings Day)
It's funny the way we artificially designate certain foods as "meal worthy" or "dessert worthy." It's not like our digestive tracts care about the circumstances in which we eat these things.
The definition of puddings back then make me think if dishes like pasteles or mexican tamales are offspring of these recipes. You see a lot of similar techniques during preparation. Instead of boiling wrapped in cloth you're wrapping it in paper and a platano leaf.
It's the same recipe here in Costa Rica, it's what the bakeries turn there stale bread into
5:35 "Now depending on how big of a pudding you want to make, you can cut this recipe, and it's really simple to do that:"
>Spills half of it on the table
xD
That's one way to cut a recipe 🤣
Fasting days are very regular in Catholic and Eastern Christian communities. Most Wednesdays and Fridays, Lent, Advent, Rogation days, the Dormition Fast,and various smaller ones.
Ember days! And this year I heard of St. Michael's Lent (from Ascension to Michaelmas).
BABE WAKE UP NEW TOWNSENDS JUST DROPPED!!!!!!!!!!!!!!!!!!!!
I have my Great-Grandma's Old English plum pudding recipe. My mom used to start making it about a month before Christmas, because it needed to be boiled once a week, the last boiling on Christmas Eve. It was served with a caramel sauce, and on special occasions, like Christmas at Grandma's it was Flambe'd... And then served with the caramel sauce.
.. and her recipe for Yorkshire pudding, both brought to the US from England with her in the 1890s.
I grew up on bread pudding. Mom usually put raisins in it, or raisins and a thin sliced Apple.
I also grew up with a steamed oatmeal pudding Mom would make on "Stir up Sunday" which is about a month before Christmas. She didn't soak it in brandy though, so kept it in the freezer until Christmas. Because of the day the pudding was made on the recipe was always called "Stir up pudding". It's a Catholic custom that either came from England or Ireland. I wonder if your recipe had the same origin.
Im not gonna lie...I miss the old way they would cook in their videos...without all the close-up shots and having the cooking be current while they talk... :( bring it back!
The crispy texture of the top, the custardy center and the use of old bread makes me think of my mother's french toast. I absolutely love french toast, so maybe that was my mother's answer to a quick and cheap bread pudding.
Thanks for the wonderful recipe to try!
We have bread pudding on restaurant menus in here California pretty often. It's my go-to desert as a safe choice, depending on other options -- it's just good comfort food.
Great go to choice. Often uses whatever seasonal fruit or berry on hand.
In the province of Quebec in Canada, durring the grest depression and for as long as the freat depression generations live, a "unemployed man's pudding" was a very popular dessert. Most french canadian restaurants still carry it as dessert. its a simple cake puding with a "pole syrup" whicj was a cheap alternative to maple syrup
I know bread pudding from school lunches in the 50s and 60s. The lunch ladies knew how to cook back then. It was heavenly. I’m inspired to try this, thanks!
YES! We had some great school lunches before they all got prefabbed. We had chocolate creme cake on Fridays. And something different every day made fresh.
Apple crisp too
Now school lunches are barely edible.
Bread and butter pudding was my ULTIMATE favourite, growing up in the 1980s in Australia, which your pudding is a lot like. Only the one I know has the custard (made on whole milk) go in first, then sultanas (to sink) and just top with buttered bread. The BEST part was the sweet water (whey) that would be left in your bowl when you've eaten the rest.
I love knowing it has ancient roots!
Oh, and topped with nutmeg before baking.
80s Aussie kid here too. I definitely remember my mums bread and butter pudding. One of my favourite desserts
My mother's bread pudding was a scaled down version of this. She would use day old biscuits, cut them in half and butter them. The pour in a sweetened bechemal flavored with vanilla and cinnamon; then baked until the tops of the biscuits were browning.
My favorite pudding was an apple cider pudding and the recipe I got from Jamestown, from the historical reenactors.
it was a steamed pudding. it was like the best kind of bread so soft so unctuous so sweet, and a bit of sour. it turned to dough in the mouth.
My Mum grew up in the mid 20th century, she likes to tell the story of how she cried on her first day of school because they didn't serve pudding first! Nana always gave them bread pudding before the meal, this was during rationing so bread was plentiful and so she would fill them up with bread so they ate less of the expensive meat. Yorkshire pudding was always the first course for Sunday roast too.
Are Sunday roasts (or really just major Sunday meals in general) still a common tradition there? It’s kind of dying out in the US, at least in the Midwest.
@@terminallumbago6465 Yes, very much so.
My great, great, great maternal grandmother in the late 1700's in Maine, as well as my great maternal grandmother in the late 1800's in Montana and my late maternal grandmother (who died when I was a child) here in the Sierras during the gold rush, all left behind some amazing bread pudding recipes that we still make.
One being our homemade savory sourdough bread pudding and the other a sweet buckwheat bread pudding. Great way to not let any bread scraps go to waste. A friend in South Carolina makes an amazing cornbread pudding!
Also, stale bread in fresh milk that is heated up and topped with fresh local berries and our raw honey. Our sourdough starter was begun in the 1860's here near Angels Camp CA.
As a little boy I used to make a simplified version of this for my Mum, in an attempt to buy her love.
This, ANZAC biscuits and coconut maccarons, were a sure way to encourage her to find a little kindness on the weekend. I just make this stuff with torn bread in a microwave decades later for myself.
This is the saddest thing I’ve read today. I pray that you will know the deep love of Jesus, who gave Himself for you because of His great love for you. And I pray that you will know the joy of loving and being loved by those who have no agenda except to love you as the wonderful, amazing person God made you to be, with no strings attached. Love can’t be bought, but God in His love paid the ultimate price to purchase us out of death and darkness into His kingdom of light and life! He is not far away, He is as close as a prayer. Call out to Him today!
It sounds so good.
@@carolynwolpert5085 well yea, we've always got the dude, but it'd be nice if more people acted like it, too.
So sorry to hear this. I hope that you know our families are just other unrelated souls on their journeys. Love yourself
You talk about learning about food as a way to learn about the history and culture of those who cane before us and im reminded of anrecent video from Tasting History with Max Miller where he said this:
"I have nothing in common really with a Viking chieftain from the 10th century, except that I do, because I eat. He ate, I eat. And so it's really, really cool that in the show I can eat what he was actually going to eat or a version of it."
I thought of that too. It shows that humans are more alike than we realize, regardless of location, time, or culture.
My mother was famous for the bread puddings that she brought to church suppers. She used all sorts of things including cake slices and donuts. She then mixed sweetened-condensed milk, regular milk, and eggs and poured it over, let it soak, and baked it.
Some places in Canada that were settled by Scottish and Irish immigrants still eat some traditional (albeit updated) blood and white puddings. White puddings with suet and oatmeal, boiled in a large sausage casing, are particularly popular in Cape Breton, Nova Scotia, where local butchers often have their own recipes with secret ingredients and spice blends.
Panhas, Flönz, Wurstebrot etc. is still produced in germany and can be bought in standard shops including large discounter chains (at least regional). Basically the same as black pudding
With a name like dat, you must be a squid-jigger, second guess blue noser, but I don't think heron choker.
Those would be my Scottish ancestors who settled in Canada in Ontario.
The reason bread pudding is not at most Iowa restaurants is because every person who has spent any time in a kitchen makes them.
There are so many things that are not easily found pre-made in the Midwest for that very reason. My mother taught me how to make a simple pudding as soon as I was old enough to stand on a stool by the stove.
When we orthodox christians fast, we eat a vegan diet. This pudding looks like something I would be looking forward to after a fast.
We make pudding like this in Scotland still called clootie dumpling - it's delicious!
I grew up on home made puddings. The creamy kind made with milk eggs , sugar , flour to thicken it and flavoring. And yes , bread pudding and rice pudding . I still make them now at 77 . Also tomato custard.
What's tomato custard?!
@@SdW.8sounds interesting.
I love that kitchen setup and his outfit is so cool. The glasses are amazing, abd the pudding looks great too
Great video, Ryan! And Aaron, Caleb, and all the other fine people at Townsends.
Using a larger baking pan to catch and overflow is a really smart idea. If you are cooking in a conventional oven, put the catch pan on a rack underneath the baking pan, and put some water in it. It'll still smoke you out of the house if you don't put some water in there!
Often I'll put a layer of foil under the pan and just crimp the corners up to keep things from flowing over the edge.
One place I found excellent bread pudding, pre-pandemic, was the lodge at the base of Crystal Mountain near Mt. Rainier in Washington... they made theirs with leftover croissant with a bourbon sauce. *So* good.
I'm sending a trip to Mt Rainier in my future.....
Arroz con leche is actually a pudding. But in Mexico Rice Pudding is more of a dessert or something you can eat for breakfast.
I grew up making home made cookies with my grandmother
Poorer people could still make this. Berries are common wild food and drying is not hard. They might substitute plain pastry, which any farm cook would know .People had chickens and cows. In a German cookbook I use to have there were a million ways to use up stale bread and pudding was a very common one. They also used bread crumbs as thickener in other dishes. Ginger Snaps were even used to thicken roast gravy. To replace the orange flower water you could have added a little citrus zest. It does make a difference. Something like elder flower water might be used if you have no access to citrus. Modern people do not use alot of resources that older generations with no grocery stores or internet were familiar with.
I really appreciate your back story to the dish. It could be the dish you have at the end of your fasting day.
As a former historian of healthy eating I really enjoyed that intro about the value of food in understanding the past! Great video as always :)
A comment from someone who grew up in the North of England:
I, pretty much, grew up eating these regularly - minus the pastry. It's pretty traditional; we'd probably have the amount of raisins you had just on the top as the amount uesed throughout the entire dish - making a cheap and filling addition to a family meal. A way to use up old bread.
We would butter the bread on both sides, and use them to line the dish on the sides, top, and bottom. It stops the raisins/current burning and keeps them succulent. Lining the dish like that meant it could be inverted out onto a plate and then portioned. I was intrigued by the puff pastry, but stopped being once I saw how it came out - it looked like stodge. I could understand lining the dish with that instead of bread though.
The contract between the loaf inner and the crust was always nice; I liked the crusty bits that were a bit drier.
Also a dish that keeps for a few days and can be eaten cold - then, maybe, with a simple sauce. It's also something nice to come home from the pub and find in the fridge. 🙂
Loved the video, as always. Thank you.
Grew up with bread pudding. Used any we had for it. Softened up that hard crusty bread into something wonderful.
That. Looks. Amazing.
It's great to see a delicious recipe that can be made with today's ingredients.
Haven't had bread pudding in ages. My mother used to make it from time to time, and it was always a good desert.
I make a lot of sandwiches, and every time I finish off a loaf, there are always those thin wimpy heels leftover. Setting them aside to make bread pudding every couple months is a nice little treat. 😋
How do you keep the bread from molding? Freezer?
This channel has so many fantastic people involved with it. another top tier production with a great presenter.
Black Pudding is a monster in the Dungeons and Dragons roleplaying game.
And it tastes delicious.
@@UsurpedLettuce Did one of your characters in a D&D game eat a black pudding monster?
Lol 😂 Hahahaha
I am sure the Dwarf cook from "Delicious in Dungeon" has a way to prepare it
@@mbr5742 I haven't seen that book. 😂 Lol
Ryan is such an underrated host. Love his videos. Just comes across as such a warm and wholesome person.
Love this channel. Always great to have these slow paced, educational and frankly heartwarming videos. And it helps me develop a few ideas for fantasy worldbuilding.
'pudding'
Here's a little-realised fact -
Great Fire of London, started in....what was the name of the lane? And in a baker's shop, in that lane. every street had a bakers, whatever it's trade. But there weren't streets of bakers,
And those bakers did more than bake bread - the oven was used while still hot to do pies, roasts and whatever else. Still true into Victorian times, with women queueing to place their marked container into the oven.
So we in our world assume it was a street of bakers doing bread - it wasn't.
Most businesses in that little street were in fact butchers. The slope of the lane ran to the Thames river edge and so made cleansing easier.
PUDDINGS in that era were what we today would call sausages; in the UK we still eat Black ('Blood") Pudding, and a similar White or Hogs Pudding. Haggis is probably the closest most folk today would know, and that's pretty much what puddings were.Meat, fat and stale bread stuffed into intestines and stomachs.
My guess is that pudding was maybe a pronunciation of 'putting' ie putting it all together and into a skin; certainly it has the idea of 'mixture', you may know of 'pudding stone' often used for millstones.
The arrival of sugar led inevitably to the sweet puddings with which we are more familiar.
I'm looking forward to making this. My Mom made bread pudding and taught me but that was in the early 70's...quick, easy and with less expensive ingredients. Homemade bread, eggs, milk, cinnamon, sugar and raisins.
"cut them off as you spread them". My grandmother used to butter the cut end of the loaf & then cut off the slice. It's a good technique for fresh bread & cool butter that's difficult to spread without tearing the slice of bread. For fancy afternoon tea there would be plates of ready buttered slices of bread. What was leftover of this was used for bread & butter pudding.
That's so smart!
No idea what you mean by that, she slices the cap end off the loaf and butters it?
@@AJ-iu6nw Slices the cap end & butters the loaf.
@@AJ-iu6nw it means when you cut into a new loaf of bread, you cut a little bit more than you want so that the cap/heel/end keeps the bread a bit stiffer so you don't tear it if the butter is too cold. After you apply butter, you then cut off the cap/heel/end bit and your left with the slice you wanted. If the loaf has already been cut into, simply butter the exposed bread before you slice it so the loaf itself keeps things firm, then slice. This way you can have as thin of a slice as you want without worrying about the integrity.
Remembering my mother's bread and butter pudding from many years ago. Thank you enjoyed this
I like the way it jiggled when you lifted a piece out.😃 Not much harder to make than a cobbler. I am going to make one for sure.😉
Great job Ryan, enjoyed the making of bread pudding. Thanks so much for sharing . Fred.
Hello from Austria
We have a dish called Scheiterhaufen it’s quite similar to Bread Pudding. A Scheiterhaufen is a Firewood pile, the Bread is piled randomly In the dish and it’s resembles a woodpile I guess.
@8:00 "Hey we've got a big battle coming up and you have to fight and possibly die, why don't you starve yourself"
Bread and butter pudding was a common thing in Australia when I was a young man, less so now although it still pops up as a dessert on some work camp kitchen menus in various places I work. My mother in law used to make it regularly as did my parents in the 70s and early 80s.
We always had boiled pudding for Thanksgiving and Christmas. We called it rag pudding.
Thank you, Ryan. I enjoy your enthusiasm for reaching into the culinary past, to understand how people lived long ago.
This made me incredibly hungry. I think I'm going to try this one, time permitting, and I'll try to not eat the whole thing to myself.
Bread pudding always makes me think of the movie Vegas Vacation: "Mmm, this bread pudding is extra runny tonight!" ...I always thought it sounded gross, but now I think I shall endeavor to sample the dish.
Oh, great, now I want pudding! 😋
Old family recipe from UK with the egg whites used for meringue baked on top of the pudding. A great way to use up the stale bread.
Thamks for the vid, brings back fond memories.
When you mentioned this recipe was for fasting days my ears kinda sharpened up a bit as I had stumbled over a very old little poem: “Fasting days and Emberings be Lent, Whitsun, Holyrood, and Lucie.” Ember days mark the change of seasons, Lent in the spring, Whitsun (Pentecost) summer, Holyrood (Exultation of the Cross) fall, and Lucy's Day in December. Of these Lent had the strictest fast with no dairy or eggs permitted (thus the tradition of decorated Easter eggs and butter carved like a lamb in some places). Each Embering was three days with Wednesday and Friday being the fasting days.
I read the recipe as puff paste only on the bottom. Fill with bread, butter, and fruit.
I love making bread pudding and my great grandma said it was also her favourite as a little girl. From a 1930s girl to a 2000s boy, some things are just always great.
Bread and rice pudding used to be stables in Virginia homes and school. We would sometimes finely chop a little apple and mix it in.
There is a wonderfully simple recipe for rice pudding in the 1950 Betty Crocker Picture Cookbook. Basically whole milk, some sugar, some butter and a startling small amount of rice that somehow swells to fill the casserole. "haven't made it in years, will have to do this winter.
Bread pudding in various forms exist whereever bread and milk are available. It is simply a good way to make use of hard bread. "Alis Mother" in Egypt is a variant as is the "Armer Ritter" in germany (That is the quick&easy version)
This recipe is perfect! Just picked up baking and my breads are a bit harder. Converting them into pudding might just be the solution! I thought about Lasagna, but with the sweet tooth, pudding itis! Cheers to you fine Sirs and have a great Day!
Great video ryan thanks
I love everybody on this channel, but Ryan, you're always the best at telling us what the finished dish actually tastes like!
thank you for this educational video. loving this. finally learning about puddings from before.
There's a midwestern steak house chain (Coltons) that has bread pudding on the menu.
This dish reminds me a lot of mexican Capirotada, its also stale bread interlined with raisins and other dried stuff soaked in sweet liquid and then baked
Bread and Butter Pudding is right up there with my favorite desserts. That and Golden Syrup Dumplings.
Old, simple, traditional recipes do not need to be boring ones.
Really enjoyed the video thank you for teaching us history and cooking!
I'm so excited for Townsends to open the vault and drop a couple thousand videos about different puddings they've made :)
How can you have any pudding if you don't eat your meat!!!!😏
😂
When the Lazarus stores were still around they had a bread pudding in their in-store restaurants that was fantastic. Lazarus originated in Ohio. The MCL cafeterias in Indianapolis also served bread pudding. So midwestern bread puddings did/do exist. I used the recipe from the Lazarus cookbook for years to make bread pudding at home with different additions like thinly-sliced apples and pecans with cinnamon/ginger. Yum!
Really enjoyed you talking about the fasting days. I grew up ostensibly Catholic in the 90s and fasts like Lent or Good Friday were just never explained very well, or kind of shrugged off as relics of older times rather than active parts of our religion. It's nice to learn more as an adult how prominent and important such things were and are. And fascinated at the idea of having a fast proclaimed.
Food is more authentic culture than nearly anything else.
When I think about pudding, I think about pudding that whole thing in my mouth lol
Ryan has come so far since his early days on the channel. Thank you all for the high quality infotainment!
Keep up the videos! Love the effort put into these
Why boil the cream when it's going to have to be cool? What does boiling do to the cream?
Thicken it by evaporating out some of the water, I'd guess. Especially since the eggs and flour are also used as thickening agents.
Also scalded cream isn't so likely to break when cooking. Heating to just below boiling changes it chemically.
Similar to when I heat my milk prior to making yogurt- if I don’t, I get very thin yogurt.
It thickens the cream, but I should also note that many of these puddings are served hot. We always ate our bread and butter pudding with warm milk when I was a kid.
Great stuff! (as always!)
Every time i see a pudding on this channel it reminds me of childhood.
I'd love to see you guys try your hand at a Bedfordshire Clanger sometime
The spring/cool weather for butchering the pigs, the sausages, blood puddings/sausages, salami, pork fat to lard, huge celebration, and also was always prior to the start of Lent.
Suet pudding with a hard sauce and brandy glaze! A favorite of ours for Christmas. 😋
The closest thing I eat to this is French Toast, made with thick bread slices.
Ryan, it was great meeting you this afternoon at the Fair in New Boston in Ohio! Thanks for the coffee beans!
You forgot the west coast. We *love* bread pudding here. At least in the bay area.
Bread pudding was a favourite dessert (and still is) growing up here in Oz.
I view pudding in the 18th century as a "casserole" today. Alot of recipes/receipts are different, but they all aim at using what was on hand to create something different and delicious!
Bread and butter pudding is still very common in the UK! :D XD
Yay! Puddings by Ryan. Sounds like a bakery❤
Bread and butter pudding is one of my favorites! Don't get to have it often enough. Sweet currants, spices, crunchy caramelized top and baked custard inside, what's not to love.
Fantastic video, Ryan. (I had to read the comments to find out this gentleman’s name). History well told and recipe well made!
Peeled off the lids of your pudding? Why, in my day pudding came in a metal can!
Just kidding, but it did. I don't remember when the plastic containers replaced them.