- 500g white or wholemeal bread (We use freshly baked baguettes when reduced in price from supermarket)
- 500g/1lb 2oz mixed dried fruit
- 85g mixed peel (didn’t bother!)
- 1½ tbsp mixed spice
- 600ml milk (added water too because stale baguettes are quite dry)
- 2 large eggs, beaten
- 140g light muscovado sugar
- zest 1 lemon (optional) (didn’t bother)
- 100g butter, melted
- 2 tbsp demerara sugar
- Tear 500g bread into a large mixing bowl and add 500g mixed dried fruit 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. (The soaking process is really important, so is mushing it up)
- Add 2 beaten large eggs, 140g light muscovado sugar. 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. (You can see in my photo that my husband and daughter didn’t bother with foil!!!) Turn out of the tin and strip off the paper. Cut into squares and serve warm.
This is lovely cold too. It’s very like a clootie dumpling, nice with a cuppa. Keeps for ages in an airtight container (she said eying up said container despairingly – it was a big baguette!