Uranquinti bread and butter pudding
This recipe comes from near Wagga Wagga (New South Wales) sometime round the late nineteenth century. It’s one of those lovely family ones that lies in the back of one’s mind, prompting memories of childhood. I’ve never tasted this version and the grand-daughter of the person who made it says “It’s fairly disgusting and I’ve improved upon the recipe”. I’m going to give you the original recipe and the improved version.
Original recipe:
Layer full slices of stale white bread in an oblong baking tray. You can butter the bread if you want. In a bowl mix 600 mls of fresh milk and 1/4 cup sugar, 3 eggs and a bit of vanilla essence. You can grate some lemon rind into the custard mix - but not much because too much will curdle the milk. Beat the custard mix and pour it over the layered bread. Sprinkle a bit of nutmeg or cinnamon on the top. Bake in a moderate oven for c 30 minutes (until the custard is set). (note from recipe-gifter: use the richest milk possible because this recipe is pre-homogenisation, which means there could be up to 30% milkfat)
Improved version: Butter the bread then quarter the bread and cut off crusts and make a charming pattern with the bread in the tray. Butter bread and sprinkle sultanas through the layers. If you like eggy custard, add more egg and if you like it rich, make it with cream or pour cream over it to eat.
This recipe is from the Palmer family. Tomorrow I’ll give you my family’s version which is the same age but from a different part of Australia and a very different ethnic background.
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