Old Fashion Recipe For Donk ?

Question

My Mum and aunties (Brits) used to make Donk years ago,,my brothers and I (Aussies) really loved it, I asked all the rellies for the recipe, after my Mum passed away,, but they said there wasnt one it was just learnt from their Mum,,I know it was based on stale bread soaked in water or milk with lots of mixed friut and dried peel in it but I dont remember much else.
Would appreciate any hints on this,,Ive told my family about it and they think Im nuts,,,they have never heard of it !

Thanks heaps,,but its not bread n butter pud. after saoking the bread all the moisture is squeezed out then the fruit is added then spices,I dont know which ones,,then a few other ingredients,then the whole lot is plonked into a big greased baking tin. When its baked its very brown and you can pick it up with your hands like a thick slice.

Thanks Friend but it certainly wasnt soft or light,,it weighed a ton !! Mum was born and raised in Portsmouth.

Answer 1

This recipe says to "bung" it in a dish. I looked that up, and it means: "To bung something, means to throw it".
NOTE:
You remember this recipe as "Donk", maybe Mom really said "Bung". Here is your recipe.

***DRAGONQUEEN'S BREAD PUDDING RECIPE)***
Traditional British Bread Pudding is a solid pudding, brownish in colour, eaten by the slice, or a chunk of bread pudding is a whole meal in itself.

8 oz Stale Bread, (white or brown)
1 oz Shredded Suet (packet kind is fine)
2 teaspoon Mixed Spice &/or (Cinnamon, Nutmeg, ETC)
1 Tablespoon Pure Vanilla
3 oz Brown Sugar
4 oz Sultanas, Currants, Mixed Dried Fruit (whatever you like)
2 Eggs

METHOD:
*Soak the bread in Water, Fruit Juice, or Milk until it is soft.
*Squeeze most of the Liquid out, and
*Put the bread in a bowl.
*Add the Suet, Spice's, Sugar & Fruit, and
*Mix well so that the bread breaks up and mixes in.
*If the mixture feels too sloppy, add a Tablespoon of Flour.
*Add the Lightly Beaten Egg, Mix well again.

*Put in a greased dish or tin, and
*Cook in the middle of the oven (350F / 180C / GM 4) for about an Hour, -OR- Until it is risen up in the middle, and firm to the touch.
*Serve Hot with Cream or Cold by the Slice -OR- Chunk.

VARIATIONS:
*You can add Guinness to the soaking liquid.
*You can use different spices e.g. nutmeg or allspice.
*You can reduce the amount of sugar & use more spices.
*Grated apple will sweeten it, but also adds moisture.
***If your puddings doesn't set firm, squeeze out more liquid next time and/or add a little flour.

ALTERNATIVE RECIPE:
Crumb some bread (the heavier the better). Add water, beer, cider, or fruit juice, until it reaches a "Stodgy" consistency.

Add dried fruit, weight for weight with the soggy breadcrumb mixture. Spice and sugar to taste, then mix thoroughly.

Bung it in a dish in a relatively slow oven and let it stew for 1 to 2 Hour, or two until it dries out and browns. Sprinkle with sugar, leave to cool and admire your handiwork, and eat.
http://www.messybeast.com/dragonqueen/real-breadpudding.htm

Answer 2

My grandmother used to make this.
Soak stale bread in water, then squeeze out the excess, add sugar to taste, dried fruit and mixed peel, a pinch of mixed spice, beat in an egg, and place in a bread tin. Sprinkle the top with sugar and bake in a medium oven until golden brown, and the sugar on top crispy.
Turn out of tin and cool on a rack, cut into slices and serve with or without butter.
It's pretty solid, but tasty and filling, and a good way to use up stale bread.

Answer 3

thats bread pudding.take the stale braad and cut into small pieces pour in twice as much milk to the bread and put in fridge overnight.next day add fruit nuts and bake

Answer 4

this sounds like bread and butter pudding, I don't have the recipe but you could find it on line.

Answer 5

What's Donk?