Spiced bread pudding
A traditional spiced bread pudding packed with dried fruit, its golden, lightly crisp top giving way to a soft, rich interior that looks comforting and homely.
Equipment
- 8° x 8° cake tin
- Large bowl
Ingredients
- 300 g wholemeal sliced bread, cut into squares
- 300 ml semi skimmed milk
- 1 egg, beaten
- 75 g soft margarine
- 125 g brown sugar (keep 1 tbsp back to sprinkle onto top)
- 1 tbsp ground cinnamon
- ¼ tsp ground nutmeg
Instructions
- Preheat the oven to 180°c. Grease a square tin (8in x 8in).
- In a large bowl add the bread and milk, mix together and leave to soak for 5 mins.
- Then add all the remaining ingredients, except for 1 tablespoon of sugar and mix well.
- Press the mixture into the tin and sprinkle the remaining brown sugar over the top.
- Place in the oven and bake for 30-35 mins until golden brown. Remove from the oven and leave to cool in the tin. Turn out and cut into squares.
- Serve with some custard or ice cream, or simply have with a cuppa tea.