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    Bread Pudding

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    Bread Pudding

    Warming spices and succulent fruit make this classic British pudding extra special.

    • Preparation time: 10 minutes, plus soaking
    • Cooking time: 90 minutes
    • Total time: 1 hour 40 minutes, plus soaking 60 minutes 40 minutes

    Makes: 12 squares

    Ingredients

    • 500g day-old white bread, cut into thick slices
    • 568ml Waitrose Semi-Skimmed Milk
    • 75g raisins
    • 75g currants
    • Grated zest of 1 lemon
    • 150g demerara sugar
    • 2 tsp ground mixed spice
    • 2 medium Waitrose Columbian Blacktail Eggs, beaten

    Method

    1. Place the bread in a large mixing bowl. Pour half the milk over the bread and leave to stand for at least 1 hour, preferably overnight. Preheat the oven to 150°C, gas mark 2. Grease and line the base of a 20cm deep square tin.
    2. Add the raisins, currants, lemon zest, 125g of the sugar, mixed spice, eggs and the remaining milk to the soaked bread. Mix well to combine and break up the bread.
    3. Pour the mixture into the prepared tin and level the surface. Place in the oven and cook for 1½ hours, or until golden and springy.
    4. Remove from the oven and sprinkle the remaining sugar over the top. Cool a little then cut into 12 squares and serve warm.

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    Cook's tips

    Bread pudding freezes very well. Cut into squares and wrap well in clingfilm before placing in the freezer. To serve, thaw completely then warm in a preheated oven at 150°C, gas mark 2 for 15-20 minutes.

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    4 stars