Bread pudding, a nostalgic and comforting bake from our childhood!
It was invented to use up stale bread, which is still a good reason for making it – however, it has developed into something so wonderful, it’s worth letting the bread go stale on purpose.
- 225g (8oz) stale white bread, crusts removed
- 300ml (1/2 pint) milk
- 125g (8oz) mixed sultanas, currants and raisins
- 25g (1oz) chopped mixed peel
- 50g (2oz) butter melted and litte extra for greasing or suet if you prefer
- 50g (2oz) Demerara sugar, plus extra to sprinkle
- 1½tsp ground mixed spice
- 1 egg, beaten
- Grease a 20cm square shallow baking tin or dish. Tear or chop the bread into pieces, place in a bowl and cover with the milk. Leave to stand for 30 mins.
- Preheat the oven to 180°C/350°F/Gas Mark 4. Beat the mixture with a wooden spoon to break up any lumps. Add the fruit, peel, melted butter, sugar, spice and egg and stir well to mix. Pour into the greased baking tin or dish and bake in the oven for 1½-2 hours until firm to the touch. Sprinkle over a little extra sugar, cut into pieces and serve warm or cold.
Top tip for making Bread pudding
Keep any stale bread in the freezer. Useful for breadcrumbs, bread and butter pudding and bread sauce as well as bread pudding.
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