Onion Pudding (English)

      4 oz Flour
      2 oz Shredded suet
    1/2 lb Onions peeled and finely chopped
           Salt and black pepper

Mix the flour and suet together then add sufficient cold water to form a firm dough. Turn out on to a lightly floured surface and roll out to form a oblong about about 1/4 inch thick. Sprinkle the onion over the dough, and season well. Roll up like a Swiss Roll and damp the ends to seal. Wrap lightly in greaseproof paper, then tie up in a cloth. Place in a saucepan of boiling water, cover and cook for 1 to 1 1/2 hours; alternatively steam similarly. Top up with boiling water as necessary. Serve cut into thick slices, each slice topped with a pat of butter, as an accompaniment to boiled bacon or boiled beef. A cottager's pudding, often served with a piece of boiled bacon and, by tradition, cooked in the same pot.


Yield: 4 Servings

Onion Bread Pudding

      1 tb Butter
      1 tb Vegetable oil
  1 1/2 c  Finely chopped onion
      4 sl Stale bread
      1 c  Milk
    1/4 c  Cream
      2    Eggs
      1 ts Worcestershire sauce
      2 tb Chopped fresh parsley
           Salt to taste
    1/4 ts Freshly ground black pepper
      1 ts Toasted sesame seeds

Preheat oven to 325 degrees. In a large skillet melt the butter with the oil. Cook the onion slowly over low heat until tender and golden, about 30 minutes. Do not brown. Set aside. Butter a 1 1/2 quart casserole. Butter each bread slice lightly on both sides. Cut into cubes and spread half of them over the bottom of the dish. Sprinkle with the onions. Top with the remaining bread cubes. Whisk together the milk, cream, eggs, Worcestershire sauce, parsley, salt to taste, and pepper. Pour over the bread mixture. Sprinkle with sesame seeds. Bake until the pudding is fluffy and the top crispy golden, about 45 to 50 minutes.


Yield: 1 Servings

Old-Fashioned Bread Pudding

    1/2 c  Raisins
    1/2 c  Brandy
    1/4 c  Butter or margarine
      8    Slices day-old bread,
           (lightly toasted)
      1 c  Firmly packed brown sugar
      2 ts Ground cinnamon
    1/4 ts Ground allspice
      3    Eggs
    1/4 ts Salt
      1 ts Vanilla extract
      3 c  Milk, scanded and cooked

Cover raisins with brandy; set aside. Spread 1-1/2 teaspoons butter on each bread slice. Cut bread into 1-inch cubes; set aside. Combine brown sugar, cinnamon, and allspice; reserve 3 teaspoons of this mixture. Toss bread cubes with remaining sugar mixture. Place half of bread cube mixture in a lightly greased 1-1/2 quart casserole. Drain raisins; place half of raisins over bread cube mixture. Repeat layers. Combine eggs, salt, and vanilla in a medium mixing bowl. Beat at medium speed of electric mixer 1 minute; gradually stir in milk. Pour over mixture in casserole dish; let stand 5 minutes. Sprinkle with reserve sugar mixture. Bake at 325 degrees for 45 to 50 minutes. Serve warm.


Yield: 8 Servings