Bread Pudding


500g bread (white or brown)

200g sultanas

200g raisins

100g currants

1½ tbsp mixed spice

600ml milk

2 large eggs, beaten

140g light muscovado sugar

zest 1 lemon (opt.)

100g butter, melted

2 tbsp demerera sugar


  • Tear the bread into a large mixing bowl and add the fruit and spice.
  • Pour in the milk, then scrunch through your fingers to mix everything well and completely break up the bread.
  • Add eggs, muscovado and lemon zest if using.
  • Stir well, then set aside for 15 mins to soak.
  • Heat oven to 180C/160C fan/gas 4.
  • Butter and line base of a 20cm non-stick square cake tin.
  • Stir the melted butter into the pudding mixture, tip into the tin, then scatter with demerara.
  • Bake for 1½ hrs until firm and golden, covering with foil if it starts to brown too much.
  • Turn out of the tin and strip off the paper.  Cut into squares and serve warm.


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