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1. Tear the bread into a large mixing bowl and 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 lemon zest if using. Stir well, then set aside for 15 mins to soak.
2. Heat oven to 180C/160C fan/gas 4. Butter and line the base of a 20cm non-stick square 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 1½ 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.

510 kcalories, protein 10g, carbohydrate 94g, fat 13 g, saturated fat 7g, fibre 3g, salt 1.15 g

Latest comments and suggestions

• Natalie

  24 October 2009

  Natalie rated and commented on this recipe

  

  Made this today with luxury dried mixed fruit and it was lovely. Very pleased with the pudding and will make again. Highly recommend.

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• gemz84

  26 October 2009

  gemz84 rated and commented on this recipe

  

  beautiful

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• Sue

  29 October 2009

  Sue rated and commented on this recipe

  

  Scrummy yummy!

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• cookhouse

  17 November 2009

  cookhouse rated and commented on this recipe

  

  This is really good food and tastes divne

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Ingredients

• 500g white or wholemeal bread
• 500g mixed dried fruit
• 85g mixed peel
• 1 ½ tbsp mixed spice
• 600ml milk
• 2 large eggs , beaten
• 140g light muscovado sugar
• zest 1 lemon (optional)
• 100g butter , melted
• 2 tbsp demerara sugar

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Difficulty and servings

Cuts into 9 squares

Preparation and cooking times

Prep 10 mins

Cook min 1 hr 30 mins

plus 15 mins soaking

Ingredients

• 500g white or wholemeal bread
• 500g mixed dried fruit
• 85g mixed peel
• 1 ½ tbsp mixed spice
• 600ml milk
• 2 large eggs , beaten
• 140g light muscovado sugar
• zest 1 lemon (optional)
• 100g butter , melted
• 2 tbsp demerara sugar

510 kcalories, protein 10g, carbohydrate 94g, fat 13 g, saturated fat 7g, fibre 3g, salt 1.15 g

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