- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Serving: 4 - 8
Nutrition facts (per portion)
- Calories: 510
- Fat Content: 13g
- Saturated Fat Content: 7g
- Carbohydrate Content: 94g
- Sugar Content: 67g
- Fiber Content: 3g
- Protein Content: 10g
- Sodium Content: 1.15g
Bread pudding
Ingredients
- bread - 500g white or wholemeal bread
- dried-fruit - 500g/1lb 2oz mixed dried fruit
- peel - 85g mixed peel
- mixed-spice - 1 1/2 tbsp mixed spice
- milk - 600ml milk
- egg - 2 large eggs, beaten
- muscovado-sugar - 140g light muscovado sugar
- lemon - zest 1 lemon (optional)
- butter - 100g butter, melted
- demerara-sugar - 2 tbsp demerara sugar
Instructions
- Tear the bread into a largemixing bowland add the fruit, peel and spice. Pour in the milk, then stir or scrunch through your fingers to mix everything well and completely break up the bread. Add eggs, muscovado and lemonzestif using. Stir well, then set aside for 15 mins to soak.
- Heat oven to 180C/160C fan/gas 4. Butter and line the base of a 20cm non-sticksquare cake tin(not one with a loose base). Stir the melted butter into the pudding mixture, tip into the tin, then scatter with demerara. Bake for 1 1/2 hrs until firm and golden, covering with foil if it starts to brown too much. Turn out of the tin and strip off the paper. Cut into squares and serve warm.
Retro cake recipe for 4 – 8 people, takes only 30 mins; recipe has bread, dried fruit, peel, mixed spice, milk, egg, muscovado sugar, lemon, butter and demerara sugar.
