|Posted by me on December 13, 2020 at 2:30 AM|
My Dad used to make a mean old fashioned bread puddin’, my mum only ever ate it hot and the rest of the family only ever ate it cold... either way it’s a perfect way to utilise stale bread. Dads secret was to use leftover brewed tea from the pot, and a good sprinkle of crunchy white sugar on the top after baking.... it's the little things ❤️❤️❤️ This recipe makes a BIG family sized one, just divide the recipe in half if required x
800g bread, at least 2 days old - I used an uncut loaf
1 litre boiled water
3 tea bags
300g dried fruit of your choice (I used dried mixed fruit but you can use any dried fruit you have in the cupboard)
125g butter or margarine , melted
200g Demerara sugar
1 tablespoon mixed spice
Granulated sugar to decorate
Start by popping the tea bags into the boiling water and leaving to brew for 15 minutes, then remove and discard.
Tear the bread into small chunks, into a large mixing bowl and drizzle the brewed tea over the top, leave to soften and soak for an hour, before mixing well with your hand, squidging the mixture in your fist to help break it up.
Add the dried fruit, sugar, melted butter, eggs and spice and mix really well with a wooden spoon, don’t worry if there are still clumps of bread that haven’t soaked.
Line a roasting tin with a sheet of baking paper and tip the mixture in, levelling with the back of the spoon ( it needs to be about 1” deep)
Bake in a preheated oven 160c for a fan oven, 180c for a regular oven for 1 1/4 - 1 1/2 hours until the pudding has risen slightly and is golden brown. It should be fairly firm on the top too... remove from the oven and sprinkle with a good dusting of granulated sugar.
Serve hot with creamy custard or cold in slabs.