Bread PuddingCourse: Cakes, Bakes and PastriesCuisine: BritishDifficulty: Easy
The original and traditional Bread Pudding. A simple and easy way to use up leftover bread, mixed with milk, mixed fruit sugar and egg. It’s cheap and cheerful.
500 g white or wholemeal bread
500 g mixed dried fruit
85 g mixed peel
1½ tbsp mixed spice
600 ml milk
2 large eggs beaten
140 g light muscovado sugar
zest 1 lemon
100 g butter melted
- Heat oven to 180°C/160°C fan/350°F/gas 4.
- Butter and line the base of a 20cm non-stick square cake tin, try to avoid a loose bottom one. (See video)
- Break up the bread into a large mixing bowl and add the milk, make sure all the bread is totally submerged and leave to soak for 30 minutes
- Once the bread has soaked up most of the milk, add the dried fruit, mixed peel and mixed spice. Get your hands in the bowl and thoroughly mix the ingredients, breaking up any larger pieces of bread.
- Beat the eggs in a separate container and add to the mix along with the muscovado sugar and zest of lemon. Again mix well.
- Place the butter in a small pan over a low heat to melt,
- Don’t heat the butter to high, you want it just melted, stir it into the mixture,
- Tip the mixture into the prepared cake tin, sprinkle demerara sugar all over the top and place on the bottom shelf of the oven.
- Bake for 1½ hrs until firm and golden, keep an eye on the top, if it is colouring to quickly, cover with foil for the last part of the bake.
- Sprinkle some more demerara sugar on top immediately out of the oven and leave to stand for 15 minutes before cutting into squares and serve either warm or cold, on its own, with clotted cream or Creme Anglaise.