This month Dee has sent us in a delicious family favourite – her Grandmother’s recipe for bread puddling.
Dee’s Grandmother’s Bread Pudding
8/9 slices bread (white/brown mix is good) – remove crusts if crusty, use 1 slice of bread less if including crusts)
400 g mixed fruit /candied peel
1 small cooking apple – washed, peeled, cored, and chopped small/or grated
1 medium pear – washed, cored and chopped small
2 tablespoon light brown sugar
2 medium eggs – beat with fork
1 teaspoon lemon juice
300 ml milk
100 g butter, gently melted
2 tablespoons plum jam (or something similar)
2 tablespoons rich marmalade
Chop or tear up bread into smallish pieces, put in big mixing bowl and add milk, leave to soak whilst getting other ingredients ready.
Add all of the other ingredients and give a good stir in, and mix well.
Preheat oven on Gas 2 / 150c.
Butter a deep 7” tin and pour mixture in the tin, spreading evenly.
Cook for 1 hour. Then cover the top with tin foil and cook a further 30 minutes.
Turn heat up to Gas 4 / 180c and cook for a further 45 minutes.
Check cooked, remove from tin and cool on wire tray.
Great for freezing – slice into portions, or leave as a slab and wrap in greaseproof paper, and freeze. To defrost, take out of the freezer and leave in fridge or leave out for about 3-4 hours. To reheat, wrap in foil and pop in oven for 30 minutes at Gas 4 / 180c.