Reviewed: Oct. 12, 2008

Darvulya, Plum pudding, or christmas pudding as we brits call it is made from Suet and is steamed. This recipe IS the British Bread pudding that we all grew up on, smells and tastes fantastic. I also used left over cake (i carve and make Birthday cakes) If you are looking for that great stodgy heart warming dish you grew up on, bake this, sprinkle some sugar on top, grab a cuppa and enjoy. Thanks for taking the time to list this for us all to enjoy!!!

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41 users found this review helpful

Reviewer:

Hayley C

Reviewed: Oct. 14, 2005

If you have any of this pudding left over. When cold, cut into thick slices, melt butter in skillet and fry the slices until golden borwn and sprinkle with Demerara sugar. Serve with whipped cream or ice vanilla ice-cream.

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18 users found this review helpful

Reviewer:

MYMAC

Reviewed: Oct. 6, 2008

This is the real bread pudding that my pommy mum makes - all the other connotations that i noticed in my mind are bread and butter puddings Dad used to call this the good stodge and was what I grew up on with alot of siblings and was a great desert to use up stale bread (which didnt happen often lol) Excellent - I leave out the peal though cant stand it.

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11 users found this review helpful

Reviewer:

nick ryan

Cooking Level: Intermediate

Living In: Gosford, New South Wales, Australia

Reviewed: Dec. 21, 2007

This isn't bread pudding. It's plum pudding. If you were looking for bread pudding, this isn't it.

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11 users found this review helpful

Reviewer:

Darvulya

Reviewed: Jan. 19, 2010

A TRUE British bread pudding recipe, thank you. Every bit as good as my mother and grandmother made. I left out the mixed fruit because I don't like it and just added extra sultanas.

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9 users found this review helpful

Reviewer:

KimB

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

Reviewed: Feb. 27, 2011

This is the best, just like mum made,save your stale bread and cake and make this, you wont be sorry. from a true BRIT.

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7 users found this review helpful

Reviewer:

MARGARET

Cooking Level: Expert

Living In: Lethbridge, Alberta, Canada

Reviewed: Apr. 1, 2009

This is a great recipe. I did reduce the 1 tablespoon nutmeg to 1/2 tablespoon. I couldn't find mixed fruit, so used golden raisins and currants. I've already made it twice in 2 days - it disappears so quickly.

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6 users found this review helpful

Reviewer:

Reviewed: Aug. 27, 2007

this is a very versatile recipe, because I changed a lot of things (used leftover bagels for one, and added yogurt) and it still turned out very well. I would recommend it!

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6 users found this review helpful

Reviewer:

SISSI808

Cooking Level: Intermediate

Living In: Houston, Texas, USA

Reviewed: Sep. 27, 2006

Very good! I added some chopped nuts and served it with vanilla sauce.

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6 users found this review helpful

Reviewer:

MARGARET CARR

Cooking Level: Expert

Living In: Pensacola, Florida, USA

Reviewed: Oct. 6, 2007

This was a really great base. I made 1/4 plain, 1/4 with raisins, and 1/2 with frozen cranberries. My favorite was with raisins. It would be great with apples and an increased amount of cinnamon. I only used 1/2 teaspoon of Nutmeg and it was almost too potent, I can't imagine what it would be like if the recommended 1T was used. I also added an extra egg. Compared to all the other recipes, this looked like the quickest recipe. My friend loved it. So great recipe in great time. Thanks for sharing!

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4 users found this review helpful