Oh, looking back through the thread I notice Jenny O' HAS told you about the apple crumble.
All that stuff about bread and salted dripping takes my back to my childhood. Mum used dripping to cook her superb Yorkshire puds with roast beef, as well as a traditional bread puddining which did not seem to use eggs. I remember one freezing night in Canberra, Australia, when a group of us were camping out to guard an outdoors theatre set we'd built. Somebody's mum arrived with several thermoses of coffee and two huge pans of a bread pud, steaming hot and crammed tight with sultanas, raisins and mixed peels. Comfort food!? I sit back and sigh.

This is a very nice thread. Jack Halyard.