Although this pudding needs a little last-minute preparation it is well worth the effort.
Put 14 oz. light brown sugar, 9 oz. golden syrup and 9 oz. butter in a heavy saucepan.
Cook over moderate heat until all the sugar has dissolved and you have a thick syrup.
Remove the crusts from 1 loaf of stale white bread.
Cut into large cubes.
Dip each cube in milk and put aside.
To serve, reheat syrup until golden brown.
Quickly but carefully stir in cubes of bread so they do not break too much.
Serve immediately accompanied with a bowl of whipped cream.