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WWII season pudding recipe

WWII season pudding recipe

  • Recipes
  • Dish type
  • Side dish

This is a WWII recipe using old bread. Serve with Sunday roast with gravy.

1 person made this

IngredientsServes: 4

  • 8 slices stale white bread
  • 2 medium onions, chopped
  • 5 to 6 OXO® cubes
  • salt and pepper to taste

MethodPrep:10min ›Cook:1hr ›Ready in:1hr10min

  1. Soak the bread in hot water to cover till it becomes a soft mush. Add the onions, crumbled stock cubes and seasoning, and mix well.
  2. Heat oil or lard in a large baking tray and heat in a 200 C / Gas 6 oven. Once hot, place mixture in tray and return to oven, and cook for 1 hour. A skin should form on the top, then the edges should become crisp.

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Season Generously

Last weekend was Trevor’s birthday and he insisted on not having a cake. He wanted a weekend of all his favorite foods instead. From fancy doughnuts (see below for DG Doughnuts!) to deli sandwiches, we ate it all.

The problem was the girls desperately wanted to have a birthday candle in something. So, we decided to make this banana pudding that our neighbors made a few weeks back (and we loved it!!). Trevor loves banana pudding, custard anything really, so this was perfect! We sang to him and all was right in the birthday world.

Now, this pudding is sweet and creamy and exactly how you imagine it tasting. It’s decadent and makes a LOTTTTTT (notice the serving size below). So this would be perfect for a crowd and it’s an amazing summer dessert since it doesn’t need any hot oven cooking time. Next time, I’ll definitely half this since it was only for us!

What’s your favorite summer time dessert to make that doesn’t have to be cooked? Let me know in the comments below!

Magnolia Bakery Famous Banana Pudding Recipe

  • Servings: 15
  • Time: 15 minutes + chilling time (at least 7 hours)
  • Difficulty: easy


  • 1 (14 oz.) can sweetened condensed milk
  • 1 1/2 cups ice cold water
  • 1 (3.4 oz.) box vanilla instant pudding mix
  • 3 cups heavy cream
  • 4 cups sliced barely ripe bananas
  • 1 (12 oz.) box Nilla Wafers

I made Leek Pudding for Sunday dinner and served it with baked fish and carrots. The pastry crust was very filling (with rationing, one wanted to fill up on crust during wartime!) and the leeks were moist and only seasoned with salt and pepper. I served the pudding with a nice brown gravy. The recipe is from “Food Facts for the Kitchen Front.”

Leek Pudding

You will need a 1 quart pudding basin ( I have a Mason Cash pudding basin). See link above.

A large pot of simmering water for steaming, and a lid. Place a heat proof saucer upside down in the bottom of the pot (the pudding basin will sit on the saucer).

Pastry Crust (Potato Suet Crust)

8 oz Self Rising flour
2 oz suet (I used Vegetable Light Suet-see link to order below)
2 oz raw potato, grated
Cold water for mixing

2 large leeks- remove most of the dark green “tops,” trim the ends, cut length wise, rinse thoroughly, and cut into 1″ chunks salt and pepper to taste

Weigh the flour, suet, and the raw grated potato and put into a large mixing bowl add enough cold water to make a stiff pastry dough form into a ball. Take 2/3 of the pastry and roll out large enough to line the pudding basing- leave the rest for a “lid.” Fill the basin with cut leeks, seasoning each layer – roll out the remaining pastry to make a lid, damp the edges and seal the top to the crust in the basin. Cover with greaseproof paper (parchment or waxed paper rubbed with margarine or butter), use cotton string to tie it to the basin, and steam for 2 hours.

Cook's Notes

I haven't tested this one with gluten-free flour, but I suspect that a one-for-one gluten free flour should work just fine here. Likewise, I haven't tested this with milk-alternatives, but it may work here, as well.

Make sure the puddings are set before pouring on the topping, so it doesn't sink and disappear into the batter. That should take about 20 minutes in the oven. Return the pudding cakes to the oven until set and golden on top, about 15 minutes longer.

I've used four larger ramekins here. You can use smaller ramekins, where you will probably get 5 or 6 puddings. You could also bake this in one larger pan, such as an 8-inch square or round baking pan or a small casserole dish.

These will rise in the cups, so don't over-fill. Be sure to bake on top of a baking sheet, too, just in case :)

These cakes are lovely warm, maybe even with a scoop of vanilla ice cream on top. They are also nice at room temperature, as well.

You can cover and refrigerate any left-overs, as it stands up reasonably well in the fridge, to re-warm and enjoy later.

Tonight I cooked a full 1940’s main course and dessert for myself, my youngest daughter Em AND my eldest daughters boyfriend. I cooked a simple meal of corned beef fritters fried in dripping, served with fresh green beans and carrots and for dessert a very satisfying bread pudding served with custard

All plates were empty and clean afterwards and I took this as a compliment…! Here is the recipe

Bread Pudding

  • 10 ounces of stale bread (you’ll have to use your kitchen scales!)
  • 2 ounces of margarine or butter
  • 1 ounce of sugar
  • 2 ounces of dried raisin sultanas
  • 1 egg (fresh or dried)
  • milk to mix
  • cinnamon
  • extra sugar for topping

Put bread into a basin and add a little water. Leave for 10 minutes.

Squeeze bread out until fairly dry

Return bread to empty basin and add all the other ingredients (except spice) adding a little milk to make a sticky consistency

Add cinnamon a little at a time until your own taste

Place mixture into a greased pan (like a lasagna pan)

Cook at 160 degrees C for an hour or so until edges are browned and centre is hot

The following are popular local recipes from Antigua and Barbuda:


2 cups grated sweet potatoes
1 cup grated coconut
2 cups flour
2 tbsp. margarine
Milk to moisten
1 tsp. cinnamon
1 tsp. nutmeg
¼ tsp. cloves
½ tsp. salt
1½ cups sugar (or sugar to taste)

Mix all the ingredients into a bowl. Beat well. Pour into a greased dish. Dot with margarine. Bake test as for cake. Serve with cream or meringue to which guava jelly is added.


¼ lb salt beef
¼ lb pig’s snout (soaked over-night)
¼ lb pig tail
4 chicken wings (cut in pieces)
½ lb fresh meat
(other pieces of left-over meats can also be added)
2 cups green peas
2 onions (cut in pieces)
1 cup (diced pumpkin)
1 cup chopped spinach
½ cup oil
4 tbsps. margarine
2 tsps. pounded chive and thyme
2 tomatoes (cut in pieces)
4 tbsps. ketchup
Salt and pepper to taste

Clean and wash rice. Wash and cut vegetables in pieces except peas or beans. Cut meats in pieces.

Heat oil. Add meats. Fry. Turn occasionally. Add rice and vegetables. When frying, turn to prevent food sticking to the bottom of pan. Add the rest of the ingredients. Add enough water to cover and cook ingredients.

Simmer on a low flame until all the liquid is absorbed. Serve hot on lettuce leaves.


4 green (fresh) eddo leaves
1 lb. antrobers, few ochro buds
1 lb. ochroes
½ lb. pumpkin
11b salt beef
11b pig snout
1 lb. green papaw: 1 lb. pumpkin
3 table squash
Salt and pepper to taste
4 cloves
Small pieces of garlic
2 onions
4 tbsps. margarine
4 tbsps. ketchup or tomato paste
Chives and thyme
11b spinach
2 cups fresh green peas
Any chopped left over meats or skins and bones of meat.
Oil to fry.

Wash all leaves and vegetables in salted water. Peel vegetables and cut in pieces. Cut up egg plant, squash and leaves with a sharp knife. Soak, wash and cut salted meat into meat pieces. Cook meats in water without salt. Remove and drain. Heat oil. Add salt meats. Fry. Add onion and fresh meats. Fry. Add all vegetables except peas. Stir. Add just enough water to cover and cook vegetables till tender. When vegetables and meat are cooked, add peas. Season to taste.

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This summertime version of a comfort food dessert is light and fruity. Perfect for a picnic or barbecue!

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Shaved chocolate and chopped pistachios adds a complex layer of flavor and texture to this hearty dessert.

Challah & Honey Bread Pudding with Custard Sauce

Serve this bread pudding for Sunday brunch. Your guests will be full and satisfied!

Hot Crock Chocolate Pudding

Throw the ingredients into your slow cooker and let it work its magic. You&aposll have a delicious dessert in no time!

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This tart is the epitome of summer: it&aposs fresh, sweet, seasonal and chilled to perfection!

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Scotch Pudding

To make this adult-only pudding kid-approved, substitute the scotch with apple cider.

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Copyright © 2014 by Cooking With Carolyn


1-12 Ounce Can Evaporated Milk

1 Tablespoon Butterscotch Schnapps (optional)

2 Boxes Vanilla Wafers (Recommended: Nabisco “Nilla” Wafers)

Add 4½ cups of the whole milk and all of the evaporated milk to a large stainless steel skillet over medium heat. Cut the vanilla bean in half and use the back of the knife to scrape the vanilla from the pod. Add the vanilla and the pod to the simmering milk and whisk to combine. Allow the milk to simmer while prepping the egg mixture, about 5 to 10 minutes.

Next, combine the egg yolks, sugar, cornstarch, salt and the remaining cup of whole milk into a large bowl. Whisk until smooth and combined. Pour half of the simmering milk into a pitcher. (Note: This next step is critical. You’re going to be tempering the eggs in the mixture meaning slowly bringing the eggs up to temperature without cooking them in the bowl.) Slowly drizzle the hot milk into the egg mixture while quickly whisking. Once combined, whisk the egg mixture back into the simmering milk. Remove the vanilla bean pod.

The skillet should still be over medium heat. Allow the pudding to come up to a boil. Once it starts to boil, whisk to keep it smooth during the cooking process. Whisk continuously for the first 2 minutes. After that, whisk for 5 to 6 minutes more. The rhythm can be, whisk for 30 seconds and stop for 10 seconds. The pudding will thicken as time goes on.

Once done, pour the pudding into a large bowl. Whisk in the butterscotch schnapps. Let the pudding cool for about 10 minutes before covering with saran. When covering with the saran, place it directly on top of the pudding to prevent it from forming a skin on top. Continue to cool it on the counter for another 15 minutes or so. Refrigerate for 6 to 8 hours. After refrigeration, whisk the pudding one final time until smooth.

Using a 9x13 glass dish, lay the first flat layer of vanilla wafers. Next, add 5 to 6 sliced bananas (Note: You may use less bananas if desired.) Then spread half of the pudding on top of the bananas making sure they are completely covered. Follow with more bananas, pour the last half of the pudding and spread it out evenly. Finally, shingle the wafers on top of the pudding. Refrigerate until time to serve.


With the rationing came recipes.

A typical recipe ad contained between three and six recipes, sometimes as many as a dozen or more. Some advertisers like Frigidaire and Armour also offered free ration-oriented cookbooks containing, on average, about eighty recipes. Even Lysol, which had nothing to do with food preparation except cleaning up the kitchen afterwards, offered its free “Victory Cook Book” of eighty-one recipes with every purchase of the disinfectant.

Thanksgiving during World War II presented Louisville housewives with a baking challenge. Sugar rations forced the use of honey, molasses or corn syrup for traditional desserts like apple pie.

"Apples are on the market, but sugar is still on the ration list and likely to remain there for some time. You are no doubt in a quandary about how you are going to fulfill the family dream of apple pie," food editor Marguerite T. Finnegan wrote in a November 1945 issue of the Louisville Times. "The solution is to use honey, molasses or corn syrup as part of the sweetening."

Jere Downs can be reached at (502) 582-4669, Jere Downs on Facebook and @JereDowns on Twitter.

Marguerite T. Finnegan's Deep Dish Honey Apple Pie, 1945

  • 8 tart apples
  • 1 tablespoon sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ½ cup liquid honey
  • 1 tablespoon water
  • 2 tablespoons butter
  • 1 tablespoon warm honey
  • Pie pastry for shell and top of pie

Wash, pare, core and slice apples. Combine sugar and spices.

Arrange apples in layer on a pie pastry shell in a deep pie plate. Sprinkle each layer with honey and spice mixture.

Dot with butter. Sprinkle water over top layer. Top with pastry. To prevent juice from boiling over, insert a piece of macaroni or soda straw about 4 inches long in each slit.

Bake at 375 degrees for 45 minutes. Remove from oven and spread warm honey over the crust. Serve warm.

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