Time 2h Yield Cuts into 9 squares Number Of Ingredients 10 Steps:
Tear 500g white or wholemeal bread into a large mixing bowl and add 500g mixed dried fruit, 85g mixed peel and 1 ½ tbsp mixed spice. Pour in 600ml milk, then stir or scrunch through your fingers to mix everything well and completely break up the bread. Add 2 beaten large eggs, 140g light muscovado sugar and zest of 1 lemon, if using. Stir well, then set aside for 15 mins to soak. Heat oven to 180C/160C fan/gas 4. Butter and line the base of a 20cm non-stick square cake tin (not one with a loose base). Stir the melted butter into the pudding mixture, tip into the tin, then scatter with demerara. Bake for 1½ hrs until firm and golden, covering with foil if it starts to brown too much. Turn out of the tin and strip off the paper. Cut into squares and serve warm.
Time 45m Yield 12 Number Of Ingredients 9 Steps:
Preheat oven to 375 degrees F (190 degrees C). In a large bowl, combine bread and milk, and set aside to soak for 5 minutes. Then stir in egg, butter, raisins, mixed fruit, brown sugar, nutmeg, and cinnamon. Mix well. Press the mixture into a 9-inch square baking pan. Bake in preheated oven until golden and firm to touch, about 35 minutes. Leave in baking pan to cool, then cut into squares.
Time 2h20m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Butter the slices all over, both sides and line the dish. Sprinkle over the dried fruit or other fruits (fig and banana – ). Sprinkle approximately 2TB brown sugar over that and add a cover of more buttered bread, covering all the fruit. Pierce the bread a few times and then slowly pour over the milk, letting it all soak into the bread before adding more. When the bread is really sopping with milk sprinkle about 1TB more brown sugar over the top and then a little cinnamon, ginger and nutmeg. Bake in a low oven, approx 140C, 275F, for a couple of hours until it rises up and the sugar caramelizes on top. Serve hot with ice cream or cold with custard.
Time 2h20m Yield 4 serving(s) Number Of Ingredients 6 Steps:
Cut the buttered bread slices into quarters and arrange half in an ovenproof dish. Scatter over half the sultanas and 2 tbsp sugar. Repeat with the second layer of bread and scatter over remaining sultanas and 2 tbsp sugar. Make the custard by beating the eggs with the 2 oz sugar and milk. Pour over the bread. Leave to stand for approx an hour. Cook at 150 C for approx an hour until the custard is set, make sure the oven isn’t too hot as the custard will curdle.
Time 45m Yield 12 Number Of Ingredients 9 Steps:
Preheat oven to 375 degrees F (190 degrees C). In a large bowl, combine bread and milk, and set aside to soak for 5 minutes. Then stir in egg, butter, raisins, mixed fruit, brown sugar, nutmeg, and cinnamon. Mix well. Press the mixture into a 9-inch square baking pan. Bake in preheated oven until golden and firm to touch, about 35 minutes. Leave in baking pan to cool, then cut into squares.
Time 2h Yield Serves 12 Number Of Ingredients 0 Steps:
break the bread up into small pieces and place it ino a bowl and cover with water and leave to stand for 30mins preheat the oven to 180C/gas mark 4 squess all the water out of the bread a sieve is quite handy for this and then crumble this into a mixing bowl add the sugar spice fruit and the fruit juices and zest and mix well together melt the butter in a saucepan then add this and mix well you are looking for a dropping consistency add a little milk if you need to Pour into a greased roasting dish approx 250mm x 300mm and bake for 90 mins at 180c gas mark 4 cover with greaseproof paper if it starts to get too brown it should be firm to the touch then spinkle with caster sugar and cut into 12
