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1993-01-13
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Newsgroups: rec.food.recipes
Distribution: world
From: hannah@kohwai.Tymnet.COM (Jo Hannah x-7344)
Subject: LACTO: Bread and Butter Pudding
References: <kgrd3oINN19u@mthvax.cs.miami.edu>
Summary: orig. subject: Re: REQUEST: Bread and Butter Pudding
Archive-Name: recipes/lacto/bread+butter-pudding
Keywords: recipe lacto bread butter pudding
Followup-To: rec.food.veg
Organization: BT North America, Inc.
Approved: aem@mthvax.cs.miami.edu
When we lived in England our best friends mother made bread and butter
pudding as follows:
butter stale bread on both sides, sprinkle it with sugar and currants,
cover with cream and bake.
You must understand though that the bread is different. It is solid
white bread, the texture is dense and thick...NOTHING like any white
bread we have here. The butter is different...it is sweeter, but it is
still salted. The sugar is caster sugar...available here if you look
hard enough (extra fine sugar will do), and the currents are fresher
there because they use currents in many more dishes that we do. And if
anyone has ever tasted the cream in England, you would realize that the
dessert, as it is made in England, could never be made here. The cream
is thick enough to stand a spoon in most of the time, and then they
thin it with just a little milk to make it "right".
Good Luck!