Bread Pudding

During the war, it was illegal to throw bread away or leave it for the birds. This recipe is one of many which encouraged people to use up their stale bread ingeniously. Unfortunately this recipe does ask for an egg, but it yields many servings, and can be served hot or cold, so in theory the pudding will provide a sweet nibble for a few days. You can easily replace the marmalade with other preserves, the cinnamon with different spice, and the suet with other fats. You could also add sliced British apples to the mixture!


225g stale bread, sliced

50g grated suet

25g sugar

1tbsp marmalade

50g dried fruit

1 egg, beaten

1tsp ground cinnamon

Milk to mix



  1. Preheat the oven to 180’C
  2. Place the sliced bread in a bowl,, add enough cold water to cover, leave to soak for 15 minutes
  3. Once soaked, squeeze dry with your fingers, and crumble into a bowl
  4. Add all of the other ingredients to the bread, with enough milk to make a sticky constituency
  5. Stir well to combine
  6. Spoon the mixture into a greased 20cm tin
  7. Bake in the centre of the oven for 1 hour


You can find the original recipe here, alongside some other wartime cookery inspiration