I believe this pudding had it's origin during the Anglo-Boer war, when certain foods were in short supply.
Ingenuity prevailed and this is a delicious dessert which is very easy to make
500ml (2 cups) stale breadcrumbs
125ml (½ cup) milk
225g (8oz) sugar
170g (6 oz) raisins
60ml (¼ cup) water
15ml (1 tbsp) butter
40ml (2½ tbsp) tapioca
5ml (1 tsp) bicarbonate of soda
To make the pudding
Place the tapioca in a bowl, add the milk and soak overnight
Preheat oven to 350o
Mix the bicarbonate of soda with the water
Stir in the sugar and continue stirring until it dissolves fully.
Add the breadcrumbs and let rest for 15 minutes while the breadcrumbs soak up the water
Add the milk and tapioca. Mix well
Melt the butter and stir into the mixture
Add raisins and blend in well
Pour the mixture into a greased oven proof dish
Bake for approximately 40 minutes
Test the pudding with a thin skewer, which should come out clean
Remove the dessert from the oven and serve immediately with hot custard.
This South African War pudding tastes great and makes a fast economical dessert