Old Fashioned Bread Pudding
Classic old fashioned bread pudding filled with dried fruit and warmed with sweet spices.
Equipment
- 1 Mixing Bowl
- 1 Fork
- 1 Large Spoon
- 1 6" square Cake Tin
- Greaseproof Paper or cake tin liner
- 1 Nutmeg Grater
- 1 Cooling Rack
Ingredients
- 225 g Stale Bread (8oz - cubed or torn into small pieces
- 225 g Whole Milk (225ml / 8floz / - just under 1 cup)
- 100 g Dried Fruit (3½ oz / ⅔ cup)
- 25 g mixed peel (1oz / 1/8th cup / 2 tablespoons)
- 25 g Suet (1oz / ¼ cup / 4 tablespoons)
- 50 g Dark Brown Sugar (2oz / ¼ cup - firmly packed)
- 1 tsp Mixed Spice
- 1 Large Free Range Egg
- 1 tbsp Caster Sugar - for sprinkling on the top
- Freshly Grated Nutmeg
Instructions
- Pre-heat the oven to 180℃ / 160℃ Fan / 350℉ / Gas 4
- Line the cake tin with greaseproof paper, baking parchment or a cake tin liner
- Place the cubed bread into a large mixing bowl and pour over the milk. Cover the bowl with a clean teacloth and leave for 30 minutes for the bread to absorb the milk.
- Use a fork to mash the bread to a smooth paste. If any dry bits of bread remain, cover again and leave for another 10 minutes. There should be no need to add any extra liquid. You can also use a hand mixer to get a really smooth texture.
- Add the beaten egg to the bread and mix thoroughly together.
- Stir in the dried fruit, suet, mixed peel, brown sugar and mixed spice. Mix together until everything is incorporated.
- Spoon the mixture into the lined tin and level the top with the back of the spoon.
- Sprinkle over the caster sugar and grate a little fresh nutmeg over the top.
- Bake in the centre of the oven for 1½ hours or until nicely browned and cooked through.
- Remove from the oven and place onto a wire rack to cool.
- Cut into 6 or 9 squares depending on how hungry you are!
