Auntie Lou’s Bread Pudding
Moist and packed full of fruit, you can guarantee everyone will want a second square of this bread pud! Auntie Lou’s Bread Pudding is a Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection.
Ingredients
White bread, crust removed 225g (8oz), 2–3 days old, torn into small pieces
Milk 375ml (13fl oz)
Oranges 2, grated zest of both, juice of 1
Mixed spice 1 tbsp
Raisins 175g (6oz)
Sultanas 150g (5oz)
Chopped mixed peel 50g (2oz)
Ready-to-eat dried prunes 75g (3oz), chopped
Ready-to-eat dried apricots 75g (3oz), chopped
Glacé cherries 75g (3oz), quartered
Granulated sugar 25g (1oz) plus extra to sprinkle
Eggs 3, beaten
Butter 150g (5oz), melted
Black treacle 1–2 tbsp
Instructions
1
Preheat the oven to 180°C/160°fan/Gas 4.
2
Grease a 23cm (9in) square shallow ovenproof dish.
3
Soak the bread pieces in the milk in a large bowl for 10 minutes. Add the rest of the ingredients and mix well.
4
Transfer to the baking dish, spread evenly and bake for 45–50 minutes until the pudding is lightly browned and set in the centre.
5
Sprinkle with sugar and serve hot. Or leave to cool, cover and chill. Serve cold, cut into squares.
