Bread pudding

This was my mums recipe and I would never change anything with it because its perfect as it is. Its a great way of disposing of stale bread. This is done with the old measurement’s pre-metric 🙂 I don’t want to convert it just in case I alter the balance of how it is. I hope you enjoy it as much as we do.

Recipe:

• 16oz Stale bread
• 6oz brown sugar
• 2 beaten eggs
• 8oz sultanas
• ½ pint milk
• ½ tsp mixed spice
• 1 pint cold water

Method:

Break up the bread in a bowl (I used large bread rolls) and remove any hard or dark crusty bits and add the cold water. Leave to absorb the water for about ½hr, then drain off the surplus in a colander. Gently squeeze the bread to get any remaining out, you don’t have to squeeze it dry you just want the surplus off.

Preheat the oven to 180°/FAN 160°/GAS 4 and grease a large baking dish.

Place the bread in a large bowl and add all the ingredients and stir it up well. It should be a bit sloppy.

Pour the contents into your buttered dish and bake for approximately 1 ¼hrs, but check it after an hour in case its going a bit dark on top, if so loosely cover with foil.

Its important to leave this to rest for 30 mins before you portion and remove from the dish.

Optional – sprinkle with a spoonful of sugar before cutting 🙂