Bread Pudding

1 Loaf slightly stale bread
450ml (16 floz) Red wine
230ml (6 floz) Honey
225g (8oz) Raisins
115ml (4 floz) Melted butter or oil
110g (4oz) Candied ginger
55ml (2 floz) Water
3 Eggs whites, slightly beaten
½ tsp Mace
½ tsp "Good Poudyr" - any combination of pepper, cubeb, Galingal, cinnamon, nutmeg, etc.
¼ tsp Cloves
¼ tsp Salt
Candied anise seeds

Cut or break the bread into small pieces.
Sauté lightly in the butter or oil until golden then drain.
In a separate saucepan, bring the honey, egg whites, and water just to the boiling point, skimming off any scum that rises to the surface.
When clear, remove from heat.
Add the honey mixture to the bread, along with all the other ingredients except the anise seeds.
Blend well. (If using a food processor of blender, omit the raisins and candied ginger, adding after the mixture is blended)
If the mixture seems too thick, add a little more wine, if too thin, add more bread.
Preheat oven to 150°C: 300°F: Gas 2
Bake for approx. 20-30 minutes, or until the pudding is set and just begins to brown on top.
Serve hot, at room temperature or cold, garnishing each portion with a little candied anise seed.

Payne Foundow goes very well with Caudell.

Note: Cubeb is a spice of the pepper family and is similar to pepper with a hint of allspice

Payne Foundow

Take bred, frye hit in grece or yn oyle.
Put hit yn rede wyne and grynde hit with reysons, and draw hit.
Claryfye honye with gleyr of eyron and watyr, scom hit clene and put hit to that othir.
Do therto clovys, macez, and gynger mynsed and good poudyr and salt.
Loke hit be stondyng, and floresch hit with annes in confite.
from An Ordinance of Pottage

HistoricPuddings

Bread Pudding

Payne Foundow

Historic
Puddings