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Bread pudding

• Good Food team

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Cuts into 9 squares

Easy

Prep: 10 mins

Cook: 1 hr and 30 mins

Plus 15 mins soaking

A star rating of 4.8 out of 5.399 ratingsRate

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This simple bake is lovely with a cuppa. Or have it for dessert instead, with custard or ice cream

Freezable

Nut-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

• 500g white or wholemeal bread

• 500g mixed dried fruit

• 85g mixed peel

• 1½ 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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Nutrition: per serving

• kcal545
• fat15g
• saturates8g
• carbs91g
• sugars65g
• fibre4g
• protein11g
• salt1.06g

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Method

• step 1

  Tear 500g white or wholemeal bread into a large mixing bowl and add 500g mixed dried fruit, 85g mixed peel and 1 ½ tbsp mixed spice.

• step 2

  Pour in 600ml milk, then stir or scrunch through your fingers to mix everything well and completely break up the bread.

• step 3

  Add 2 beaten large eggs, 140g light muscovado sugar and zest of 1 lemon, if using. Stir well, then set aside for 15 mins to soak.

• step 4

  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).

• step 5

  Stir the melted butter into the pudding mixture, tip into the tin, then scatter with demerara.

• step 6

  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.

Recipe from Good Food magazine, November 2009

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A star rating of 4.8 out of 5.399 ratings

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