Traditional Bread Pudding

by Marcus

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  • 250g of bread (whatever you have left over)
  • 250g of dried fruit (whatever you have)
  • 40g of mixed peel
  • 1 tsp of mixed spice
  • 1 large egg (2 if using smaller eggs) beaten
  • 300ml of milk
  • 60g of light muscovado sugar
  • Zest of a lemon
  • 50g of melted butter
  • 2 tbsp of demerara sugar

Note: you don’t have to add the zest of lemon and the type of sugar doesn’t matter either! I have tried this recipe with various sugars and all that happens is the taste is less rich. This is a traditional way of using leftover bread so it figures it also means you can use whatever is in your cupboard! Bread pudding should not be mixed up with bread and butter pudding. Both are delicious but are different!


1. Tear up the bread into small pieces and put in a mixing bowl. Add all the other ingredients.

Use your hands to mixed everything together. Ensure that the bread is broken down but a few odd crusts are fine! They will give you crunchy bits on the final pudding!

2. Butter and base line a 20cm by 8cm pan (or equivalent).

Add mixture. Bake in a preheated oven at 180 degrees centigrade oven for 1hr 30min. Watch to make sure the pud doesn’t burn (lightly cover with foil if it is). You will know when it is done because it will be a golden brown colour.

Serve warm with ice cream or custard or cream or on its own.

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