Bread pudding is ideal for using up any bread that’s a day or two old. In fact you get the best results from using slightly stale bread, bread that’s too fresh and doughy makes a heavier more solid pudding. The dried fruit can be any combination of different fruits as long as you stick to the overall quantity. Traditionally currants, sultanas or raisins or a mixture are used to make bread pudding but you can also use other fruits such as glace cherries, dried apricots and dried cranberries. And, if you don’t like mixed peel just replace it with extra fruit. So as well as using up stale bread you can also make use of the ends of packets of dried fruit you might have in the cupboard.
- 225g stale white bread, crusts removed
- 300ml milk
- 125g mixed sultanas, glace cherries and chopped dried apricots
- 25g chopped mixed peel
- 50g shredded suet
- 50g Demerara sugar, plus extra to sprinkle
- 1½tsp ground mixed spice
- 1 egg, beaten
Grease a 20cm square shallow baking tin or dish. Tear or chop the bread into pieces, place in a bowl and cover with the milk. Leave to stand for 30 mins.
Preheat the oven to 180°C/350°F/Gas Mark 4. Beat the mixture with a wooden spoon to break up any lumps. Add the fruit, peel, suet, sugar, spice and egg and stir well to mix. Pour into the greased baking tin or dish and bake in the oven for 1½-2 hours until firm to the touch. Sprinkle over a little extra sugar, cut into pieces and serve warm or cold.
Keep any stale bread in the freezer. Useful for breadcrumbs, bread and butter pudding and bread sauce as well as bread pudding.