Slavery was abolished in Mauritius on the 1st of February 1835. To celebrate the freedom of slaves from the shackles of colonial rule, commemorative events have been organised at Le Morne Village and Pointe Canon.
The Slavery Abolition Bill 1833 was passed by the House of Commons and the House of Lords. It received the Royal Assent on 29 Aug 1833 and came into force on 1 Aug 1834. On that date slavery was abolished throughout the vast British Empire. However its application to the Colony of Mauritius (now Republicof Mauritius) was delayed for 6 months.
To celebrate the 175th anniversary of the abolition I selected a simple bread pudding that I picked from my mum. I have no idea from where she got it. This is a quick and easy recipe that makes excellent use of bread gone stale in the bread bin.
MUM’S EASY BREAD PUDDING
10 tablespoons powdered milk
5 tablespoons caster sugar
1/3 cup water
1/4 raisins or other dried fruit
1 teaspoon vanilla or caramel extract
1/4 cup sugar, for caramel
- Put the bread to soak in water for 1/2 to 1 hour.
- Soak raisins in warm water for 1/2 hour.
- Remove the soggy bread from water.
- Press to extract most of the water.
- In a large bowl, mash the bread well by hand.
- You should get roughly about 2 1/2 cups of mashed bread.
- To this, add 10 tbs powdered milk and 5 tbs sugar.
- Stir in vanilla extract. Add water a little at a time to make a smooth paste. Remove raisins from water and add to batter.
- Use a 5 inch circular tin (3 inches deep) with tight fitting lid.
- To make caramel, place 1/4 cup sugar in the tin.
- Over low heat, melt sugar to till golden in colour.
- You must be extremely careful with this!
- To prevent caramel from burning, remove from heat when most of the sugar has melted.
- Heat from the tin will cause the remaining sugar to dissolve.
- Swirl the tin to coat base and sides evenly with caramel.
- Pour batter over caramel and close lid over tin.
- Place tin in pressure cooker and fill cooker with water upto 1/2 the height of the tin as in a water bath.
- Bring water to boil with the lid off the pressure cooker.
- Close pressure cooker and cook over low heat for 1 hour.
- After 1 hour, allow tin to cool within pressure cooker.
- Remove tin and allow to cool to room temperature.
- Run the blade of a thin knife around edges to dislodge pudding. Invert over serving plate and cut into wedges.
- Makes 8 pieces, depending on serving size.
1. Use an old aluminium tin, one you wont mind losing in case u go wrong with the caramel. I made mine in a battered garde manger.
2. I have an old SEB pressure cooker [somewhat like this]. The cooking time may have to be adjusted for other cookers.
3. This recipe works for petit pain rond and baguette. I have not tried it with other breads but please let me know if you do 🙂