|Written by yorky|
Squeeze the bread with your hands or in a sieve to remove the majority of the milk. Discard the milk. Add the remaining ingredients to the bread and mix well. Place the mixture in a greased tin or oven-proof dish to a thickness of 30 to 35 mm. Bake in a preheated oven (200 degC) for around 1 to 1 1/4 hours or until the pudding is a brown colour.
Serve hot with lashings of onion gravy.
Note: It's not a pudding in the desert sense but eaten as a starter as a change from Yorkshire puddings (same idea, fill you up so you don't eat as much meat).