Bread pudding

_20170501_125837I grew up eating this, when I could get some. Its really popular in our house, even now. My Nan used to make a big bread pudding and cut it in half for my grandad and dad but they never liked to share it; Now I make the pudding, and we share a slice, over a cup of tea.
This is great for using up stale bread. Store small amounts of bread in the freezer until you have enough for a pudding.

Traditionally the ‘liquid’ would be milk, but due to my wife’s dairy allergy, I usually use a fruity wine, but you could use almond milk. To be honest, any liquid should work. I have used beer, and have heard of people using whisky.

Ingredients:

  • 800g bread (torn into pieces)
  • 1kg mixed dried fruit
  • 2 tablespoons of ground mixed spice
  • ½ a teaspoon of cinnamon
  • ½ a teaspoon of ground ginger
  • 600ml liquid
  • 2 large eggs
  • 250g demerara sugar
  • zest and juice of a lemon
  • 100g vegetable spread. I use Stork (melted)

Method:

Put everything except the spread into a large bowl and scrunch it up, to completely break up the bread and mix it up well.IMG_20170413_215431_640

Add the melted spread and mix well again.

Grease and line a large baking dish and pour in the mixture. Sprinkle with a little sugar. Cover with foil or baking paper to prevent it from burning.

Place in the centre of a pre-heated oven at 170 degrees Celsius for about an hour and a half until firm and golden. Remove the foil/paper for the last 15 mins to allow the top to brown a little.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s