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15 Wildlife in your garden
BREAD PUDDING
By Debbie Dickinson
I’m hoping everyone is coping with the lockdown – I’m loving seeing how many people are baking to pass the time – I’ve seen some great creations! With the VE Day 75th Anniversary coming up this month - and flour in short supply - it seemed a good time to share my Bread Pudding recipe. It’s also a great one to do with the kids as it’s very squelchy and mixed with your hands!
You’ll need:
400g Bread – white or wholemeal will work equally well, whatever you have available. 500g mixed dried fruit 2tbsp mixed spice (or make up your own mix of cinnamon, coriander, nutmeg) 500ml milk 2 eggs, beaten 150g brown sugar plus another 1tbsp to sprinkle on top
What to do:
Break the bread up into small pieces and pop into a large bowl. Add the fruit and spices. Pour in the milk and stir (or squeeze with your fingers) until all is combined thoroughly. Add the eggs and sugar and stir with a fork to combine. Leave for about 20 minutes to give the milk time to completely soak in. Heat the oven to 180° (160° Fan) and grease/line a 20cm square cake tin. Pour the mix into the tin and sprinkle with the remaining 1tbsp sugar. Bake for approx. 1.5 hours until firm to the touch and golden. Bread Pudding is delicious served warm or cold. Enjoy!
