Spiced Bread Pudding
Bread Pudding should not be confused with Bread and Butter Pudding. Bread Pudding is almost like a spicy cake rather than a dessert.
300 Gram Wholemeal bread (11 oz) cut into 2.5 cm (1 inch) chunks
300 ml Milk ( 1/2 pint)
1 Egg, beaten
75 Gram Butter, softened (3 oz)
110 Gram Raisins (4 oz)
50 Gram Other dried fruit, e.g. blueberries, cherries, cranberries, chopped apricots (2 oz)
110 Gram Brown sugar (4 oz)
1 Tablespoon Ground cinnamon
1 Tablespoon Grated nutmeg
Makes 8 squares
Preheat oven to 190 °C / 375 °F / Gas 5.
In a large bowl, mix the bread and milk. Leave to soak for 5 minutes.
Add the remaining ingredients and mix well. Press into a greased oblong sandwich tin, approx. 23 cm x 20 cm (9 x 8 inch).
Bake for 35-40 minutes. Leave in the tin to cool, then turn out and cut into squares.
Store in the fridge in an airtight container or in foil and eat within 2 days.