Patsy, from Kerikeri...
A Very Clever & Easy Pudding Using Leftover Bread
This bread pudding is a classic English favourite - its fruity, so easy to make and delicious to boot! We love it as a pudding at night and try to keep some over to put in the lunches the next day - but usually there is not much left!
- 1/2 loaf of any leftover bread
- 2C milk
- 100g melted butter
- 1C brown sugar
- 1/2C treacle or golden syrup
- 2 eggs (beaten)
- 1TBSP mixed spice
- 1/2C currants
- 1C raisins
- 1C sultanas
- 1/2C chopped dates
- milk to mix
- tear bread into pieces - not too fine - place in a large bowl and cover with milk - leave for and hour to soak
- squeeze out as much of the liquid as you can and discard liquid - place bread mixture back into bowl
- add butter, sugar, mixed spice, sugar, currants, raisins, sultanas, dates and mix with a wooden spoon just to lightly combine.
- now add eggs and treacle and mix all well together
- add a little more milk if needed to give the mixture a consistency of 'dropping batter'
- tip into a deep buttered baking tin and bake in a moderate oven 180C for 40 mins
- test by piercing with a sharp knofe in centre and if knife is clean then cake is cooked. If not, continue baking until necessary.
- sprinkle with raw sugar when cooked and removed from oven
- serve warm with custard, ice cream or pouring cream - can also be enjoyed cold the next day as a cake - if there is any left!
|Serves||Cooking Time||Prep Time|
|10-12||40 - 50 mins||1 hr 20 mins|