Duke Pudding (1940s Bread Pudding)

Plate of Duke Pudding with a slice removed.

Course: Dessert, Snack, Supper

Cuisine: British

Prep Time: 30

Cook Time: 1

Total Time: 1 30

Servings: - 8 slices

Calories: 210kcal

Author: Jacq

Duke Pudding is a type of old-fashioned bread pudding that was popular recipe in the 1940s-1950s British wartime and post-war kitchen, when rationing and shortages were part of everyday life. It's a 'make do' recipe as it uses up odds and ends such as stale bread, a chunk of carrot, the dregs of the milk carton and a few tablespoons of dried fruit.

Print Recipe

US Customary - Metric

Equipment

8 inch (20cm) flan or pie dish
Mixing bowl
mixing spoon
Cheese grater
sieve or small-holed colander
small bowls
cutlery fork

Ingredients

275 grams bread (6 slices (or 2 cups of chopped bread packed into the cup measurements)of ordinary sliced shop-bought bread, keep the crusts on: use stale or near stale old bread - any type of bread can be used such as white, wholemeal, seeded bread etc)
2 tablespoons margarine or butter, softened (I used Flora original margarine which is dairy-free - ensure it is soft and at room temperature so it will easily stir into the pudding mixture)
4 tablespoons granulated sugar (or caster sugar or use a brown sugar)
85 grams grated carrot (about 2 small carrots or a very full overflowing ½ cup of packed in grated carrot)
1 teaspoon mixed spice (can replace with a different warm spice or mix such as cinnamon, ginger, or apple pie spice mix, use more if a stronger flavour liked)
45 grams dried fruit (3 tablespoons, I used raisins)

Mixed together:

1 teaspoon bicarbonate of soda (use a level measurement)
1 tablespoon milk (or add 2-3 teaspoons of water to an empty milk bottle or carton and shake to mix the last drops of milk with the water. I used soya milk but any milk can be used)

Topping:

1-2 tablespoons granulated sugar

Instructions

Soak the bread:

Break the bread up into small chunks and add to a bowl. Pour in 2-3 cups of cold water (If using white bread you may only need 2 cups of water. Use enough water to soak the bread). Using a spoon mix the water through the bread and crush it into the water. Leave to soak for about 20 minutes.
275 grams bread

Preheat the oven to 160 Fan, 180 ℃, Gas 4, 350℉

Grease the flan or pie dish with margarine.
Once the bread has soaked place it into a sieve over a bowl. Gently press the bread to drain the excess water. Try to remove as much water as possible but it will be a wet mixture.
Add the bread mush to a mixing bowl. If it still looks too wet you can gently pat it with some kitchen paper to remove the excess liquid. You don't want any liquid pooling around the bread mush.
Using a fork mix the bread and make sure any large chunks such as crusts are fully incorporated.
Add the grated carrot, raisins, sugar, mixed spice, and margarine to the mixing bowl. Using a mixing spoon mix everything together.
2 tablespoons margarine or butter, softened, 4 tablespoons granulated sugar, 85 grams grated carrot, 1 teaspoon mixed spice, 45 grams dried fruit
Mix the bicarbonate of soda with the milk. Pour it into the mixing bowl and mix with the bread mixture.
1 teaspoon bicarbonate of soda, 1 tablespoon milk
Scoop the bread mixture into the greased pie dish and level out the top.
Sprinkle the extra sugar over the top.
1-2 tablespoons granulated sugar

Bake:

Place the pie dish on the middle shelf of the oven.
Bake for 45-60 minutes until firm on top and dark golden. If it looks like it will begin to darken too much add a layer of kitchen foil over the top.
Exact baking times will vary for this recipe as it will depend on type of bread used and how stale the bread is as this will affect the amount of moisture the bread will soak up. Puddings with more moisture will require extra baking to allow the middle of the pudding to cook through and firm up.
Baking times will also depend on the type of oven used so after 40-45 minutes start to check your pudding to see how it is progressing. I used a fan oven and my pudding was ready after 60 minutes. I also used seeded bread which resulted in a darker pudding. If you use white bread your pudding will bake lighter.
If in doubt whether your pudding has baked enough just add some kitchen foil over the top and bake for longer.
The outer edges will bake faster and they will become nice and crisp. The inside of the pudding will remain soft and moist but will be easy to slice and pick up once baked and allowed to cool.
Cool the pudding in the dish for at least 15-20 minutes before removing if having warm. The pudding will continue to firm up as it cools. It is also delicious served at room temperature with a nice cup of tea.

Notes

Please note that nutritional information is for guidance only and is not a strict calculation as it can vary depending on ingredients used. If precise data is required please consult your own calculations.
Different breads and its staleness or freshness levels absorb different amounts of water and this can affect baking times as a wetter mixture will require a longer baking time. After soaking and squeezing, the bread should be damp but not dripping in water. The final mixture should be soft and spoonable similar to a thick gloopy cake batter. If your mixture feels too wet, pat it with some kitchen paper. If it is too dry mix through a small amount of extra milk.
Any bread can be used but many people prefer to use white bread. I also like to experiment with wholemeal bread or seeded bread. For this recipe I used Farmhouse seeded bread Co-op brand. It currently costs (price was at the time of this post being published) 79p with a Co-op members card which I thought that was very good value, and the seeds provided extra nutrition and texture to the pudding. Gluten-free bread can be used.
The original 1940s recipe only used 2 tablespoons of sugar for the Duke pudding mixture. However, I used 4 tablespoons as we prefer a sweeter pudding. I would still consider this pudding on the lighter sweeter side but it also has raisins and carrots for extra natural sweetness.
The original recipe stated to add extra sugar on to the top of the pudding before it is baked. It didn't state exact amounts so I have used 1 tablespoon but your preferred amount can be used. The sugar provides a crisp outer texture.
The grated carrot can be replaced with grated apple or pear.
Serve warm with custard or warmed golden syrup, or ice cream.
Serve at room temperature with a nice cup of tea.
Store at room temperature, covered, for 1-2 days. Or store in an air-tight container and keep in the refrigerator for 3-4 days. As the pudding cools it will firm up especially if stored in the refrigerator.
To reheat place in a warm oven until at desired temperature.
To freeze: wrap in food safe wrap, and freeze for 2-3 months. Defrost at room temperature or within the fridge before reheating.
In the 1940s, bread puddings, like this Duke pudding, would have been added to a tuck box or lunch box and enjoyed at work or school.
Leftover suggestion:
Leftover Duke pudding can be used as a vegan alternative to a Scottish fruit pudding (this is a traditional sweet-savoury pudding not intended for a dessert - rather it is fried and served with a cooked breakfast along with eggs, bacon, potato scones, baked beans, etc). To prepare - Fry slices of cold Duke Pudding with a little oil or cooking fat on each side. Traditionally, in many places in Britain leftover fruit cake, even Christmas pudding, is fried to accompany a cooked breakfast.
Alternatively, fry the Duke pudding and enjoy with a pat of margarine melted over and a perhaps a dollop of fruit jam.

Nutrition