Old fashioned spicy bread pudding
Not to be confused with bread and butter pudding, this spicy version was often frugal way to use up stale bread. Now it's a good excuse to let bread go stale on purpose.
I prefer this made with brown bread, the way my mum used to make it.
See your street as it was 11 years ago! ...
- 225 g (8 oz) brown bread or white bread with the crusts cut off
- 2 teaspoons of mixed spice
- 50 g (2 oz) chopped candied peel
- 110 g (4 oz) sultanas
- 25 g (1 oz) currants
- 25 g (1 oz) raisins
- 3 tablespoons of brandy, whisky or other spirit of your choosing
- 275 ml (10 fl oz) full fat milk
- 50 g (2 oz) of melted butter
- A little olive oil for greasing
- 1 large beaten egg
- 75 g (3 oz) muscovado sugar
- Grated zest of 1 lemon
- Grated zest of ½ an orange
- 1 tablespoon demerara sugar
- Freshly grated nutmeg
- Preheat the oven to 180° C (350° F - gas 4)
- Place the dried fruit and your chosen spirit in a bowl and leave for an hour to infuse the flavours.
- Break the bread into 1cm (1/2") pieces a add to a large bowl and leave for 30 minutes to soak.
- In a separate bowl, mix the beaten egg, muscovado sugar, melted butter and mixed spice and beat well to combine.
- Pour this into the milk and bread mixture.
- Beat this mixture really well with a fork so there are no lumps.
- Fold the marinaded fruits, spirit and fruit zest into this mixture.
- Spoon this mixture into a baking dish and spread it out evenly.
- Sprinkle the top with a little freshly grated nutmeg and the demerara sugar.
- Bake in the middle of the oven for 1 hour, 15 minutes.
Serve with hot custard, consume and then find a comfy chair to sleep it off in.
Bread and butter pudding is very different, but it might be what you were searching for
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