Dee’s Grandmother’s Bread Pudding
Ingredients:
- 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
Method:
- 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.