This recipe will produce a traditional tasting bread pudding with a classic texture. However, it will have a pale look rather than the old style brown look, but it does taste delicious.
Been making bread pudding for ages, but never used suet before. I have a to say, this is the best I've ever made. Love this recipe. Didn't use vegetable suet though, I used beef suet and it was great. I also used used mixed fruit and added around 50gm more. Perfect. - 13 Feb 2015
The sort of pud that made Britain great, no faddy ingredients, easy to make, excellant use of stale bread.......oh and delicious. Also a tip for any diabetics, I substituted sugar for 2tbsp of sweetener and mixed 1tsp of same in milk for the glaze - 14 Mar 2013
The slow cooking on this recipe helps keep the cake deliciously moist, as well as light in colour. Best recipe I've found for bread pudding! (Spoonful of lemon curd in the custard adds a nice piquancy) - 01 Aug 2012