This old fashioned bread pudding transforms a staling crust into a delicious treat.
225g bread (any bread that you have left over)
50g butter, melted
75g soft brown sugar
175g dried fruit
Rind and juice of 1 orange
2 teaspoon mixed spice
Demerara sugar to sprinkle over the top (about 2 tablespoons)
Line a 2lb loaf tin with baking parchment.
Rip the bread into chunks and place in a bowl. Pour the milk over the bread and leave to soak for about 30 minutes. Place the dried fruit in a bowl and add the zest and juice of the orange and leave to soak at the same time as the bread to plump up the fruit.
Preheat the oven to 180C, 350F, gas mark 4.
When the bread and fruit has had thirty minutes of soaking time (you can leave them longer if more convenient for you), stir in the melted butter, fruit and juice, egg, soft brown sugar and mixed spice and mix well. Pour the batter into the lined tin and place in the oven. Bake for between 45 minutes and 1 hour and a quarter depending on your oven. Check after 45 minutes. The pudding should be set but should feel slightly jiggly, it will firm up as it cools. Leave to cool in the tin for 30 minutes, then turn out onto a wire rack to cool completely.
You can watch me make my bread pudding in the video below.
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