1920s mincemeat brown bread and butter pudding updated from the original recipe in our old family Bestway Cookery gift book (fourth book) published in London sometime in the roaring twenties. The original recipe used a few drops of ratafia essence to flavour.
Ratafia essence is not to my knowledge in production any more, but it was a type of bitter almond flavour which may have been discontinued due to the fact that bitter almonds can sometimes be toxic. But hey, I’m only guessing and thinking aloud on that one.
You could use a regular almond essence as flavouring, or orange blossom water.
Interestingly the original recipe seems to hint that buttered stale bread leftover from the table can be used, though it also points out that the bread could also be freshly cut.
The illustration with the original recipe shows a rather eye-catching dish in which this 1920s dessert recipe was baked.
Check out all our fabulous dessert recipes in our Dessert Recipes collection.