Total Time
1hr 20mins
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.

Ingredients Nutrition

Directions

  1. Preheat oven to 150C (300F).
  2. Tear bread into pieces and place in a large mixing bowl.
  3. Pour over milk, give it a good stir, then allow the bread to soak while you assemble the rest of the ingredients.
  4. To another large mixing bowl add mixed fruit, candied peel, grated apple, brown sugar, self-raising flour, marmalade, eggs, lemon juice and cinnamon.
  5. Stir to combine.
  6. When the bread is nice and soft and has soaked up the milk, add the contents of the fruit mixture to the bread mixture.
  7. Using a wooden spoon, beat until thoroughly mixed and bread pieces are no longer visible in the mixture.
  8. Stir HALF the melted butter into the mixture.
  9. Spoon mixture into a well greased, rectangular baking dish measuring approximately 18cm x 28cm (7" x 11") with 5cm (2") high sides.
  10. Smooth top, then, using the back of a fork, scrape the tines along the length of the pudding to 'rough up' the surface.
  11. Pour the other half of the melted butter evenly over the top of the pudding.
  12. Place pudding on the centre shelf of the preheated 150C (300F) oven.
  13. 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.
  14. Remove when the pudding is nicely browned and a skewer, inserted into the middle, comes out clean.
  15. While the pudding is still hot, sprinkle evenly with sugar.
  16. Cool and cut into bars.
  17. Keeps well.

Reviews

(1)
Most Helpful

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.

robyn win December 29, 2006

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