Recipe by Judi Caston

This is my healthier version of the traditional English Bread Pudding, that always called for suet (lard,) I used to add melted butter, but found that it isn't needed with all the moist fruit. I can't think of anything fruity or sweet that couldn't go into this pudding, great for all those left over bits and pieces, and no added fat! Add chopped nuts, also delicious. Serve warm or

Ingredients Nutrition


  1. If mixture looks too dry, apple sauce may be added,consistency should be that of a fruit cake mixture.
  2. If too wet add more oats.
  3. Soak bread in cold tea or plain cold water until thoroughly soaked.
  4. Drain into a colander, and using the base of a sturdy bowl, press out excess liquid.
  5. Turn into a large mixing bowl, add all other ingredients, mix well.
  6. May be cooked in loaf style pans, or square or rectangular glass pans, at 350 degrees for about an hour, until a knife comes out fairly clean.

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