In French Canada. English food is said to be "la cuisine a l'eau" (that should be a with an accent, but this keyboard just won't), meaning that everything is boiled. My perception of English food from fewer than half a dozen visits is far more centred on the deep fryer.

The version of bread pudding I learned from my English working-class grandmother involves stale bread cut into half-inch cubes layered in a buttered baking dish and covered with custard (egg, sugar and cream beaten together, flavoured with cinnamon and/or nutmeg). Set the dish in a pan of water and bake at 350F until a knife comes out clean. For the gala version, line the bottom of the buttered dish with jam.

I haven't made bread pudding in decades.