Sometimes the old favorites are the best, and you can’t go wrong with this great recipe for some old fashioned bread pudding, an English classic!
Old Fashioned Bread Pudding
8 oz bread brown or white (225g) – with the crusts cut off
275 ml milk
2 oz butter, melted (50g)
3 oz soft brown sugar (75g)
2 level teaspoons cake spice
1 egg beaten
6 oz raisins (175g)
Grated zest of half an orange
Freshly grated nutmeg
- Pre-heat oven to Gas 4, 350F (180C)
- Butter a 1.25-1.5 litre baking dish,
- Break bread into smallish pieces (about 2″ x 2″) and place in a bowl
- Pour milk over the bread, stir and leave for 30 minutes until well soaked
- In a separate bowl add the melted butter, sugar, cake spice and the egg
- Add the soaked bread to the mixture
- Beat the mixture with a fork until no lumps remain, then stir in the raisins and orange zest
- Pour the mixture into the baking dish and sprinkle with nutmeg
- Bake for about one and a quarter hours, or until nicely browned.
Can be served hot or cold.
Store in an airtight container for up to 3 days.
Adapted from the original recipe by Delia Smith