Bread Pudding
Bread Pudding
As promised my bread pudding recipe.
I have always previously cooked this in a fan assisted electric oven but I just simply put my ceramic dish on top of the low wire rack and cooked it at 175°C for the first hour and then 160°C for an extra 20 mins approx.
It turned out beautifully. I guess you’ll just have to try it and see and I hope it turns out as good for you
Ingredients:
- 1 lb bread – can be white or brown but cut off the crusts if they are thick and hard
- 1 pint milk
- 4 oz melted butter
- 6 oz soft dark brown sugar (you can use white if you can’t get soft brown)
- 4 level TEASPOONS mixed spice
- 2 beaten eggs
- 12 oz mixed fruit – can be currants, raisins, sultanas or mixed fruit with candied peel
- 3-4 oz chopped dates
- 6 or 7 cut up glace cherries
- 1 large TABLESPOON of black treacle (but this is an optional extra)
- Grated rind of a large orange
- freshly grated nutmeg
Method:
For a normal oven only – Pre-heat oven to 180°C (350 F). Grease a 4-5 pint baking dish – this will probably be about the size of the 10″ baking tin but I use a square pottery lasagna dish.
Begin by breaking the bread into pieces and place them in a large bowl. Pour over the milk, give it a good stir and then leave it for about 15 mins so the bread soaks up all the milk.
Then add the melted butter, the sugar and the mixed spice and beaten egg. Beat the mixture well making sure that there are no lumps remaining then stir in the mixed fruit, chopped dates and glace cherries and grated orange rind.
Spread the mixture into the prepared baking dish and grate some fresh nutmeg over the top.
For a normal oven only – Bake in the pre-heated oven for about 1 1/4 hours, middle shelf.
As I said above, for the halogen oven I simply put the dish onto the low rack (to aid circulation of the heat) and cooked for approx. 1 hour on 175°C then lowered the heat to 160°C for about another 20 mins.
Posted by Thinlizzy on 19/01/2010
