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.
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.