I 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.
- 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)
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.