After the last post’s matchbox-upcycle, today another 20ies-upcycle-tip for you:
I don’t know about you, but we have this problem with nearly every bread we buy. When we reach the end of the loaf the crust is too hard to eat. Additionally, when my boyfriend works on an early shift he often cuts a slice of bread for me, too. Unfortunately, often enough when I get up I don’t feel hungry at all and in the afternoon help myself to something warm, forgetting the slice getting dry on the counter.
Now you might say: well, why don’t you make breadcrumbs?! Yes, of course I make breadcrumbs, but I can’t use as many breadcrumbs as I am producing, as a vegetarian I don’t eat that much Viennese Schnitzel 😉
But already a while ago I found an amazing recipe in my “Tried favourites” from 1929 (Can’t tell you enough how much I love this book. So many amazing recipes, eager to try more of them. Maybe it is just because it includes all the British classics you won’t find in continental cook books or maybe I just love it for being British).
The recipe I found is called “Savoury Pudding”.
As you see it is pretty straight forward, no fancy ingredients, nothing that could really go wrong. All you have to do is mix the onions and the seasoning with the beaten eggs, add the breadcrumbs (1 breakfast-cup equals 1/2 pint, that is 236,5ml for us living in the metric system) and then add milk until you get a sticky dough. Butter small baking moulds (I use muffin moulds for these) and fill the dough into it, leaving some space as you do with all doughs, the puddings will rise a little. Because electric ovens weren’t common in the 20ies recipes like these don’t give any advise on how hot the oven should be. I always heat it to 180°C using upper and lower heat (idea is that they surely didn’t have convection ovens, so I don’t switch on the fan. Of course, when a recipe is known and save you can change this).
When I first tried it I feared my boyfriend would hate me. Essentially it is just seasoned old bread mixed with onions, eggs and milk, how good could it be? Surprisingly good actually. It doesn’t taste like meat and it doesn’t want to. But the method and the seasoning is the same as when making hamburgers, so it really has a lovely savoury taste. Depending on the bread you use it can be a little darker or include grains, but I like this. The consistency is very moist and soft and with fresh herbs in it, it gets even better (this time I didn’t have any at hand, but threw a little leftover leek into it instead, so it’s not only good for using up old bread).
To check if it’s ready you can proceed as if baking a cake: prick right into the middle with something long and thin like a wooden skewer, if the dough sticks to it, it needs some more time.
Last question as always, could it be veganized? I think it could. To substitute the milk and the butter wouldn’t be a problem and there are numerous ways how to bake vegan without eggs, the point is to make the dough sticky and the pudding fluffy. I haven’t worked with store-bought egg-replacers yet, but I could even imagine good old apple purée to work well, onions and apples do work very well together so this could even change the flavour into a whole new direction (I will try this next time and tell you, at the moment I somehow have run out of breadcrumbs, oops)
We ate it with green beans and fried potatos, though a thick brown sauce as suggested in the recipe makes it even better.
Hope I made you hungry, see you soon, love