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!

10 Votes Since September 8th


  • 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


    1. tear bread into pieces - not too fine - place in a large bowl and cover with milk - leave for and hour to soak
    2. squeeze out as much of the liquid as you can and discard liquid - place bread mixture back into bowl
    3. add butter, sugar, mixed spice, sugar, currants, raisins, sultanas, dates and mix with a wooden spoon just to lightly combine.
    4. now add eggs and treacle and mix all well together
    5. add a little more milk if needed to give the mixture a consistency of 'dropping batter'
    6. tip into a deep buttered baking tin and bake in a moderate oven 180C for 40 mins
    7. test by piercing with a sharp knofe in centre and if knife is clean then cake is cooked. If not, continue baking until necessary.
    8. sprinkle with raw sugar when cooked and removed from oven
    9. 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

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