Our late mother constantly made bread pudding when we were kids. None of my bro`s or my sis remember how mum made it. I have always wanted to have a go at trying to create the same,and on finding what I believe to be the right recipe, I made it last night, and to my horror and my wifes, I created what I believe to be was mums way of cooking bread pudding. With a little more time and effort, im sure I can create it her way, she used to bake it in 2 meat tins, 8 in the family ,you dont do them in loaf tins. Mums were really thick, depth of the meat tins, and piled with fruit.They were awesome, and your recipe seems to be my future in bread pudding creation. PS, im 55

I have followed this recipe on numerous occasions for several generations of my family and it has received a thumbs-up from all who have tried it. Thanks Miriam!

I am now 80, so remember a long way back - especially about food. My mother was an appalling cook, so my grandmother and I did most of the cooking. Nan's bread pudding was to die for - a very loose recipe, depending on how much stale bread there was, and being wartime, there certainly was no egg to spare! The real essential is that the fat used MUST BE SUET. And if you can get some real suet from the butcher, and grate it into the mix, THAT is the authentic flavour. Loads of mixed spice, nutmeg and cinnamon, as much dried fruit as available, and cook long and slow,I recall it was always in a meat tin, and quite deep otherwise it becomes too dry.

I made this recipe and replaced Crisco with regular butter and milk with soy vanilla milk. The sugar was brown sugar. It was amazingly good.