Well, I will not tell a lie, I had planned to talk about fat today and I made a eggless, butterless, milkless cake and it failed big time as in its going to my chickens, I tried again and to say that my cooking mojo is off today is a under statement, after the third try and still nothing that I could say if its the recipe or just me. I was left with not much to share, the plan and pictures do me no good.

* I did make a mean black bean and veggie soup in broth but that is for the bean day..

Change of plans and gears…

What if it was in fact the war time, I am guessing that my awful apple sauce cake would have had to be saved, taken out, cut into cubes and used in bread pudding.

• 225g (8oz) stale bread
• 50g (2 oz) grated suet
• 25g (1 oz) sugar
• 1 tablespoon marmalade
• 50g (2oz) dried fruit
• 1 reconstituted dried egg
• milk to mix
• ground cinnamon

1. Pre-heat the oven, Gas 4, 180C, 350F
2. Put the bread into a basin, add cold water and leave for 15 minutes then squeeze dry with your fingers
3. Crumble the bread to the basin
4. Add all the other ingredients and enough milk to make a sticky consistency
5. Add a pinch of cinnamon
6. Spoon into a greased  tin (20cm, 8″) and bake in the centre of the oven for 1 hour (or steam in a greased basin for 2 hours)
7. Remove from the steamer or oven and allow to cool for 10 minutes
8. Serve warm or cold

wondering bout that reconstituted dried egg.. I got you covered, to a point, I can not find this copy at a better sizing but you can replace one to one with a fresh egg and all will be well

Ah yes, they did love their puddings, something I was raised with and created a life long issue with trying to eat wet and or mushy bread, cookie and so forth. I can even have a very hard time with wet stuffing and I love my stuffing, its a texture thing.

Now this is a family recipe for pudding that I do love..

Here is my basic Carrot Pudding Recipe, I can and sometimes do make changes, I like to make mine in pint or quarter jars and normally waterbath for a couple hours, just remember to only fill your jars 2/3rds full as the pudding will expand while cooking

• 1 cup grated carrots
• 1 cup peeled and shredded potatoes
• 1 cup brown sugar
• 1 cup dark raisins
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1 TBS ground cinnamon
• 1 tsp ground allspice
• 1 tsp ground cloves
• 1 tsp ground Ginger
• You can add walnuts if you like.. or make it lighter in color by using white suger.
• Sauce
• 1/2 cup butter
• 1/2 cup heavy whipping cream
• 1 cup brown sugar

When its time to serve, you can place your jar in a pot of warm simmering water to reheat it (as my grandmother used to do) or you can place in bowls and use the microwave.. The rich creamy sauce makes the finishing touch on this pudding..