Monday, 21 February 2011

Traditional Bread Pudding

To be honest, this was a bit make shift in order to use up some left over fruit buns and white crusty loaves. But i was super impressed with the results. A tad 'christmassy' but extremely yummy and just what you need to cheer you up during the current cold spell. A drop of custard would have been nice!
These volumes made two tin trays (approx 30 x 40cm) and (approx 20 x 30)
240g soft dark brown sugar
460g butter
1140ml milk
900g cubed fruit buns/white crusty left overs
940g raisins
200g cranberries (use whatever dried fruit you have)
4 oranges rind + juice
12 eggs
240g chopped almonds
8 tsp cinnamon (you can grate 2 tsp nutmeg in too)
2 tsp all spice
4 tbsp treacle
1. Soak bread in warmed milk for at least 20 mins
2. Add orange rind and juice to bread mixture and mash
3. Beat in the eggs
4. Add other ingredients (bar butter) and mix.
5. Then beat in the butter (melted)
Your mixture will be of pouring consistency. Pour into your pre-prepared tray lined with baking paper. Bake at 180 for about 1hr-1hr30. It is a pudding style so will be spongy and moist once baked.

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