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A Bite of Britain: The Poor Author’s Pudding

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  • Author: Ruby Moukli, adapted from Eliza Acton's 'Modern Cookery'
  • Total Time: 2 hours 15 minutes
  • Yield: 4-6 1x


While Eliza Acton only enjoyed modest success as a poet, her food writing lives on.


  • 6 slices of stale bread, buttered (I used wholemeal)
  • 1 Tbsp. sugar (I used demerara)
  • Handful of sultanas, raisins, currants or candied peel (optional – I used sultanas)
  • 1 pint (2 cups or 500 ml) of milk
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tsp cinnamon


  1. Cut each slice of bread into half along the diagonal and arrange them in graduated layers in a buttered baking dish, sprinkling each layer with sugar and fruit as you go.
  2. Beat eggs, milk, vanilla and cinnamon and then pour gently over the bread. It will not fill the dish but the bread will absorb and distribute the custard mixture.
  3. Let stand for 1 hour.
  4. Preheat oven to 180 C (350 F) and bake for approximately 45 minutes, or until bread is browned.
  • Prep Time: 1 hour 30 mins
  • Cook Time: 45 mins
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