Bread pudding - changing sugar types?

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mrs bouquet

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Bread pudding - changing sugar types?
« on: September 04, 2020, 12:10 »
Can I use granulated instead of caster sugar to make a basic bread pudding ?   Mrs Bouquet





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« Last Edit: September 04, 2020, 14:43 by mumofstig »
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mumofstig

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Re: Bread pudding - changing sugar types?
« Reply #1 on: September 04, 2020, 12:31 »
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 ;) )
« Last Edit: September 04, 2020, 12:33 by mumofstig »
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mrs bouquet

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Re: Bread pudding - changing sugar types?
« Reply #2 on: September 04, 2020, 14:27 »
Thanks for that Mum.  Do you have the recipe please.   Mrs B

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mumofstig

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Re: Bread pudding - changing sugar types?
« Reply #3 on: September 04, 2020, 14:40 »
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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jaydig

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Re: Bread pudding - changing sugar types?
« Reply #4 on: September 04, 2020, 15:40 »
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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mrs bouquet

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Re: Bread pudding - changing sugar types?
« Reply #5 on: September 05, 2020, 16:29 »
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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lettice

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Re: Bread pudding - changing sugar types?
« Reply #6 on: September 06, 2020, 09:32 »
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.



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