Ingredients

eight ounces stale bread
cold water
two eggs, well beaten
a little milk
two ounces brown sugar
four ounces sultanas or currants
nutmeg, optional

Method

Soak the bread in cold water overnight (cold tea or cold milk may be used as alternatives to water).
Squeeze the bread to remove excess liquid and then add the eggs, brown sugar, fruit and a little milk.
Beat well to give a fairly stiff consistency.
Add a little nutmeg, if desired.
Put the mixture in a greased, shallow tin, place a few knobs of butter on top and bake it in a moderately hot oven for about an hour.
When cold, cut into squares and eat as cake.
By adding more milk to this mixture a softer pudding may be prepared.

Dowlais, Glamorgan.

In order to augment the family income housewives in the coal-mining valleys would prepare this bread-pudding cake in large quantities and sell it from their homes or in the local markets, e.g. at Cwm-aman, Aberdare, Glamorgan.