Bread Pudding

19saves
1hour50min


6 people made this

Here is a most accommodating pudding, since any leftovers will keep for about a week in an airtight container in the refrigerator.

Lynn Cole

Ingredients
Serves: 9 

  • Pudding
  • 250g old white bread, crusts removed, cut into small cubes
  • 1 1/4 cups milk
  • 1 large orange, jusced and zested
  • 2 tablespoons brandy or rum, optional
  • 3 eggs, whisked
  • 1/4 cup soft dark brown sugar
  • 1 1/2 cups mixed dried fruit
  • 1/3 cup chopped mixed peel
  • 1/2 cup blanched almonds, chopped
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 1 tablespoon treacle
  • 125g butter, melted
  • 1 tablespoon white sugar, for sprinkling
  • Custard Sauce
  • 4 egg yolks
  • 1 teaspoon cornflour
  • 1 1/2 tablespoons caster sugar
  • 2 cups milk
  • 1–2 teaspoons Angostura bitters or 3 tablespoons brandy or rum

Directions
Preparation:50min  ›  Cook:1hour  ›  Ready in:1hour50min 

  1. Preheat the oven to 180 degrees C.
  2. Pudding: Put the bread into a mixing bowl. Heat the milk to boiling point, pour over the bread and leave to soak for 20 minutes. Mash the bread with a fork, add the orange zest and juice, then the brandy or rum, if using. Mash again to remove any remaining lumps.
  3. Beat in the eggs, then add all the remaining ingredients, except the butter and white sugar. Mix well and then beat in the butter.
  4. Pour into a well buttered 23cm square tin and bake for 1 to 1 1/4 hours, or until firm and golden brown.
  5. Custard Sauce: Whisk the egg yolks well in a mixing bowl with the cornflour and sugar. Pour the milk into a saucepan and heat until it just comes to the boil, then whisk into the egg yolk mixture. Pour the mixture back into the saucepan and stir continuously over very low heat until the sauce is thick enough to coat the back of the spoon. On no account allow the sauce to boil or it will curdle.
  6. Alternatively, cook the sauce in a double boiler or in a mixing bowl over a saucepan of simmering water. Remove the pan from the heat and stir in either the Angostura bitters, for a spicy flavour, or the brandy or rum.
  7. Remove the pudding from the oven, sprinkle with the white sugar and cut into nine squares. Serve hot with the custard sauce or cold as a cake.

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Reviews (4)

phyliss
by
1

Made it more kid friendly. added raisins - 02 Sep 2008

phyliss
by
0

loved it - 02 Sep 2008

phyliss
by
0

not that bad, i suppose - 29 Aug 2008

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