Bread pudding


I’d rather over done it buying bread, and there was no room left in the freezer, so I thought that I’d make a bread pudding.

Makes 12 ‘modest’ pieces:

  • 250g stale bread
  • 250g mixed dried fruit
  • 2 tsp mixed spice
  • 1tsp ground cinnamon
  • 1/4 nutmeg grated
  • 300ml milk
  • 1 large egg (beaten)
  • 70g brown sugar (sifted)
  • 50g melted butter

Cut the bread into small cubes (some recipes suggest that you remove the crusts – I didn’t bother) and put into a large bowl. Add the fruit and spices (and ensure the ingredients are well mixed). Pour in the milk. Then scrunch the mixture with your fingers, ensuring that the bread is broken up and fruit evenly distributed. Stir in the egg and sugar (again stirring to ensure even distribution). Leave to soak for 15 minutes.

Heat the oven to 170C/Gas Mark 3. Line the bottom of a cake tin with silicon paper (I used a tin about 20cm x 10cm, but I think it would have been better to have a deeper mixture in a smaller tin). Stir the melted butter into the mixture and transfer to the cake tin, smoothing the top. Bake for about 1.5 hours until firm and golden brown (cover with foil if browns too much).

When cooked, turn out onto a wire rack (removing the paper). Cut into squares.

I think this is equally good, cold just like a cake; or hot with custard.