Prep 20 mins
Cook 1 hr
NOT to be confused with Bread and Butter Pudding which is a dessert, Bread Pudding is an old English dish which turns out more like a bar cake. This recipe is a more modern version of the one my grandmother used to make. Although Bread Pudding can be served warm with custard as a dessert, we rarely ate it this way. For us, it was more of a snack food. It tastes just as good at room temperature as it does hot. Grandma often tucked a slice or two into our school lunchboxes. When my brother joined the Navy he craved Bread Pudding and Mum had to pay a fortune to post one to him - clear across the country! This recipe was passed on to Mum by my older brother's friend, the late Nell McDonald. Nell was a great cook and I'm delighted to acknowledge her as the source of this recipe.
- 8 slices day-old white bread, crusts removed
- 315 ml milk (1/2 pint)
- 500 g mixed dried fruit
- 60 g candied peel
- 1 cooking apple, peeled and grated
- 90 g brown sugar
- 90 g self-raising flour
- 2 tablespoons marmalade (rounded tablespoons)
- 2 eggs
- 1⁄2 lemon, juice of
- 1 teaspoon cinnamon (level teaspoon)
- 120 g butter or 120 g margarine, melted
- 1⁄4 cup white sugar
- Preheat oven to 150C (300F).
- Tear bread into pieces and place in a large mixing bowl.
- Pour over milk, give it a good stir, then allow the bread to soak while you assemble the rest of the ingredients.
- To another large mixing bowl add mixed fruit, candied peel, grated apple, brown sugar, self-raising flour, marmalade, eggs, lemon juice and cinnamon.
- Stir to combine.
- When the bread is nice and soft and has soaked up the milk, add the contents of the fruit mixture to the bread mixture.
- Using a wooden spoon, beat until thoroughly mixed and bread pieces are no longer visible in the mixture.
- Stir HALF the melted butter into the mixture.
- Spoon mixture into a well greased, rectangular baking dish measuring approximately 18cm x 28cm (7" x 11") with 5cm (2") high sides.
- Smooth top, then, using the back of a fork, scrape the tines along the length of the pudding to 'rough up' the surface.
- Pour the other half of the melted butter evenly over the top of the pudding.
- Place pudding on the centre shelf of the preheated 150C (300F) oven.
- Bake for 1 1/2 hours at 150C (300F), then increase temperature to 180F (350F) or slightly less for a fan forced oven, and bake for another 15-30 minutes, checking after 15 minutes to ensure it's not burning around the edges.
- Remove when the pudding is nicely browned and a skewer, inserted into the middle, comes out clean.
- While the pudding is still hot, sprinkle evenly with sugar.
- Cool and cut into bars.
- Keeps well.
Kookaburra, do you know how long I've been looking for a recipe along these lines? Wooooooooo Hooooooooo !!!! Thankyou so much for sharing, and if I hadn't been so darn nosey about your lovely garden, I may still be in the dark.