Random Ramblings

Random Ramblings: Personal observations on a wide variety of subjects. Photographs of creatures and things that are taken on seeing the unusual as well as everyday things.


This is an old and tried treat. Simple to make and useful to use either as a pudding or a means of encouraging a delicate person or someone that has been off their food for a while back into the habit of eating and the road to recovery.

Depending upon the quantity you need to make:

You will need one pudding basin or glass bowl, two slices of bread, four teaspoons of jam, six teaspoons of water, either instant custard one-half to one pint or egg custard stirred and made slowly on the stove.


Take two or more slices of bread and remove the crusts (scones, cobs or plain sponge may be used if preferred)

Take four teaspoonfuls of jam and add six teaspoonfuls of water – heat the mixture stirring until a warm watery syrup is formed

Place the bread at the bottom of the dish, pour over the jam syrup and allow to soak into the bread – gently press the bread with a spoon until it has drunk up all of the mixture.

Make some custard – at least half-a-pint – pour onto the bread and syrup mix and allow to cool and set.

A few sprinkles of sugar onto the surface prevents a skin from forming.

Serve as required.

Note: The mixture is best when made with a red sweet jam but some might prefer damson, cherry or bramble jelly. Apricot jam or marmalade may be used as an alternative but these both are usually too rich for someone with a delicate stomach.

Sop has been used as a gentle food source for hundreds of years – so why not give it a try – you may be pleasantly surprised at its ease to make and its lovely flavour.


Picture of sopSop (a family dish)


EastCoastLife said...

It resembles the Bread Pudding that I love. I love strawberry jam and custard anyway. :P

Kloggers/Polly said...

ECL: It is said that many people years ago would put a couple of spoonfuls of fortified wine into the juice especially if it was meant for an invalid ... it begins to sound as if the person who began to make trifle stole the idea from this ancient pudding, doesn't it?