To one quart of bread crumbs soaked soft in a cup of hot milk, add one cupful of molasses, one cupful of fruit or chopped raisins, one teaspoonful each of spices, one tablespoonful of butter, a teaspoonful of
Chef Cecil's Modern Tips Below
Chef Cecil's Modern Tips
Modern guidance to help you succeed with this vintage recipe
Soaking bread crumbs in hot milk activates starch gelatinization, creating a cohesive custard-like base that binds the pudding together. The molasses provides moisture and acts as a humectant, preventing the pudding from drying out during the boiling process. Steam cooking in a covered mold ensures even, gentle heat distribution, which prevents curdling and creates a tender, moist texture throughout.
Make Ahead
The bread crumbs can be prepared up to 2 days ahead and stored in an airtight container at room temperature. The dried fruit can be chopped and stored in an airtight container for up to 1 week. The fully cooked pudding can be made 1 day ahead, cooled completely, wrapped tightly, and refrigerated. Steam for 20-30 minutes to reheat before serving.
Storage
Store cooled pudding wrapped tightly in plastic wrap or in an airtight container in the refrigerator for up to 5 days. Reheat individual portions in the microwave for 30-45 seconds or steam the entire pudding for 15-20 minutes until warmed through. Can also be frozen for up to 2 months; thaw overnight in refrigerator before reheating.
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Make Ahead
The bread crumbs can be prepared up to 2 days ahead and stored in an airtight container at room temperature. The dried fruit can be chopped and stored in an airtight container for up to 1 week. The fully cooked pudding can be made 1 day ahead, cooled completely, wrapped tightly, and refrigerated. Steam for 20-30 minutes to reheat before serving.
Storage
Store cooled pudding wrapped tightly in plastic wrap or in an airtight container in the refrigerator for up to 5 days. Reheat individual portions in the microwave for 30-45 seconds or steam the entire pudding for 15-20 minutes until warmed through. Can also be frozen for up to 2 months; thaw overnight in refrigerator before reheating.
