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Grans Bread Pudding
Ingredients
4-5 stale loafs of bread brown or white (brown is best) (soaked for about an hour)
8oz brown sugar (dark or Demerara)
8oz melted butter
2-3 beaten eggs (medium)
4 heaped teaspoons nutmeg,
4 heaped teaspoons cinnamon
4 heaped teaspoons mixed spice
4 heaped teaspoons peel (opitional)
1lb of washed mixed fruit (that’s been socking overnight in water or brandy if you can spare it.)
1 grated carrot (optional)
Method
Squeeze all the water from the bread (yes with your hands). Put into a large mixing bowl.
Drain the water or booze from the fruit and add to bread. Add all other ingredients and mix well. (This should be stiff and moist).
Line a loaf tin or cake tin with greaseproof paper. (I use a medium sized roasting tin.)
Pour in the mixture and level out. Put into a low oven for 1 – 2 hours depending on how thick the pudding is. When cooked it should be firm to the touch. (If you are not diabetic or on a diet sprinkle the top with a little castor sugar.)
TIP: If you never have that much stale bread hanging around you could do what I do collect the odd ends of bread that nobody seems to want to eat and freeze them until you feel like baking this delicious pudding.
