Wednesday, 5 October 2016

Bread Pudding

I love bread pudding but sometimes the stuff you find in shops is really dry, this however is a lovely recipe and my 'go to'.  You can also vary the dried fruit you add in, dried apricot, dried pineapple and cherries also work well.

Lovely as it is but also good with custard or cream.

Bread Pudding

1lb/450g bread (can be white or brown)
1pt/550ml milk
4ozs/100g butter, melted
6ozs/150g soft brown sugar (use demerara or white if not available) + 2 tablepoons for topping
4 level teaspoons mixed spice
2 eggs, beaten
12ozs/350g dried mixed fruit (currants, raisins, sultanas, candied peel)
Two apples peeled and grated
Freshly grated nutmeg

1. Preheat oven to 180oC/350oF/Gas 4

2. Line an oblong baking tray with baking parchment.  12 x 9 x 2 inches (aprox 31 x 23 x 5 cm) but the exact size is not crucial as long as the container is big enough for the mixture.

3. Either tear the bread into small pieces or blitz to make breadcrumbs depending on how smooth you want the finished pudding, if the crust is particular tough you might want to discard them and just use the bread inside.   Pour over the milk, stir and leave for about 30 minutes so the bread is well soaked.

4. Add the melted butter, sugar,  mixed spice and beaten eggs. Beat the mixture well until there are no lumps. Stir in the mixed fruit and grated apple.

5. Spoon into the baking tray and sprinkle with the two tablespoons of sugar and grated nutmeg.

6. Bake in the pre-heated oven for about 1¼-1½ hours.