Day-old bread is better than dead fresh for this recipe, but not older than a day.
For contrast, here is the standard version: In a two-quart pudding mold, truck out one pint of Woolworth's raspberry jam with enough Golden Syrup to make a quart and a half of goo. Tear into small pieces enough stale crumb, not crust, of bakery white bread to pack the mold till it's full. Refrigerate the pudding for six weeks. Serve with Bird's Custard Sauce.
Mary-Claire van Leunen Digital Equipment Corp., Systems Research Center, Palo Alto, California mcvl@magic.DEC.COM ihnp4!decwrl!mcvlRecipe last modified: 19 May 86
Path: decwrl!recipes From: mcvl@magic.DEC (Mary-Claire van Leunen) Newsgroups: mod.recipes Subject: RECIPE: Kate Ashcroft's summer pudding Message-ID: <5436@decwrl.DEC.COM> Date: 19 Sep 86 03:30:22 GMT Sender: recipes@decwrl.DEC.COM Organization: DEC Systems Research Center, Palo Alto, California Lines: 61 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor.