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Bread pudding

Aromatic bread pudding just like gran used to make.

Ingredients

  • 100g sultanas
  • 50g currants
  • 50g raisins
  • 25g candied mixed peel
  • 1 tea bag
  • 150ml boiling water
  • 225g 3-day-old wholemeal bread
  • 250ml milk
  • 50g butter, melted
  • 75g dark soft brown sugar
  • 2 tsp mixed spice
  • 1 large egg, beaten
  • finely grated zest of 1 orange
  • 1 tbsp demerara sugar

Method

  1. Lightly oil and base line a 15 x 20cm rectangular cake tin with non-stick baking parchment.
  2. Place the sultanas, currants, raisins and candied peel in a bowl. Put the tea bag in a jug and pour over the boiling water, brew, remove the tea bag and add to the fruit. Cover and leave for 2 hours, stirring once, so the fruit soaks up the liquid and becomes plump and juicy.
  3. While the fruit is soaking, in a large bowl, break the bread into 1cm pieces. Add the milk, give the mixture a stir and leave to stand for 30 minutes so the bread becomes well soaked.
  4. 4. Preheat the oven to 180°C/350°F/Gas 4.
  5. Mix together the melted butter, brown sugar, mixed spice and beaten egg, and stir into the bread and milk. Fold in the soaked fruits and orange zest.
  6. Spread the mixture in the prepared tin and sprinkle the demerara sugar over it, bake on the centre shelf of the oven for about 1 hour 15 minutes, until golden.
  7. Carefully turn out of the tin and allow to cool on a wire rack. Cut into 16 squares to serve.

Goes well with...

Moscatel De Valencia Rosé

Moscatel De Valencia Rosé

"A naturally sweet Rosé. Fresh & grapey, lower in alcohol than most dessert wines"

Perfect with..."A perfect match when served chilled for fruit salad or summer pudding"

Grape:
Muscat
Country:
Spain
Price:
Under £5
Region:
Valencia
International Wine Challenge 2011 Commended
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16 Serves 16 people
140 Preparation time of 140 mins
75 Cooktime for 75 mins

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