A firm favourite in my family served warm or cold, my wife’s aka Nanny’s bread pudding is the best.
Mind, you have to be quick to get some as it gets eaten usually before it has a chance to get cold!
Nanny’s Bread Pudding
- 225 g Old bread brown or white , crusts removed
- 300 ml Milk
- 225 g Dried fruits sultanas , raisins , currants
- 60 g Suet
- 2 tsp Mixed spice
- 60 g Soft brown sugar you can use ordinary caster sugar
- 1 Egg beaten
- Nutmeg grated, optional
- 1 tbsp Granulated sugar
- Butter for greasing
- Heat the oven to 180°C/Fan 160°C/Gas 4
- Break the bread into small pieces and put into a bowl
- Add all the fruit , brown sugar, suet, egg and spice to the bread and mix really well to combine ( you may need to get your hands in )
- Pour over the milk, mix well with a fork and leave to soak for 30 minutes
- Butter a square or rectangular 30cm non-stick baking tin
- Pour into the prepared tin and flatten the top
- Grate a little nutmeg over the top
- Bake in centre of the oven for 1 – 1½ hrs. If browning too quickly, cover with foil and bake for the remaining time.
- Take out of oven and sprinkle over the granulated sugar
- Leave to cool in the tin
For a more succulent pudding or if your mixed dried fruit is too dry. Plump them up by rehydrating them before using in baking.
For a different twist on bread pudding, try plumping the dried fruit up with dark rum, it works a treat!