Allotment Gardening Advice Help Chat
Eating and Drinking => Cooking, Storing and Preserving => Topic started by: mrs bouquet on September 04, 2020, 12:10
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Can I use granulated instead of caster sugar to make a basic bread pudding ? Mrs Bouquet
Title edit for search purposes
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Yes, my mum always made bread puddings with granulated (and the old granulated was courser than the modern - I'm always surprised when most of the granulated sugar passes through my fine sieve, nowadays ;) )
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Thanks for that Mum. Do you have the recipe please. Mrs B
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This saves me typing my mum's recipe out - the only differences - that she always used granulated sugar and didn't sprinkle nutmeg on top :)
https://fyf20quid.co.uk/recipes/old-fashioned-bread-pudding/
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I rarely use caster sugar, and stick with granulated for everything. Never had a failure yet, but there's always a first time!
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This is what I did. Ripped the slices, and added enough boiling water to make it a little soggy, then mashed it.
Added sugar which was half "Light" granulated and half brown. Added sultanas, and chopped up some dried apricots. Found an old open jar of mincemeat in 'fridge, an egg, mixed spices and some ginger Mixed it all together, then as I don't have milk stirred in 2 heaped tspns of french set fruit yogurt. Well greased a non-stick tray and put it all in, cooked it for 1 hour.
Not an exact science, just using what I had. It smelt lovely and tastes even better, but it was difficult to get out of tray. Have given two pieces to the neighbours. Hope I don't get a bill for broken teeth ::) Mrs Bouquet
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I usually use half demerara and half granulated white.
Always use granulated sugar in any recipe when it says Caster sugar, never had a problem.
My bread pudding recipe I have done for years and passed down the generations;
1/2 loaf of bread
4oz mixed fruit (I use currants, diced apple, raspberries, grapes in any combination)
2 tsp mixed spice
4oz margarine
1 egg beaten
1 tbsp syrup
2oz sugar
Soak 1/2 loaf in water for a good few hours.
Squeeze out water with a sieve and put bread in a bowl.
Add mixed fruit, spice and sugar, mix well.
Add beaten egg, mix well.
Stir in the syrup.
If you find it too soggy, you can add a little flour.
Test with a skewer, should come out clean.
Cook in a loaf tin for 3/4 hour to 1 hour at 180c.