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    Pear and Ginger Bread Pudding 2

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    Pear and Ginger Bread Pudding 2

    This is a great way of using leftover bread to produce a tasty tea time cake or a moist pudding that can be served with extra ginger and a swirl of half-fat crème fraîche.

    • Preparation time: 60 minutes
    • Cooking time: 60 minutes
    • Total time: 2 hours 60 minutes 60 minutes

    Makes: 20 squares


    • 450g white bread, crusts removed and cut into small pieces
    • 568ml Waitrose Skimmed Milk
    • 2 large eggs, beaten
    • 200g soft brown sugar
    • 500g pack Waitrose Australian Sultanas
    • 250g pack Waitrose Ready To Eat Dried Pears, roughly chopped
    • 50g Opies Crystallised Ginger, roughly chopped
    • 2 tsp ground ginger
    • 2 tbsp demerara sugar


    1. Soak the bread in the milk for 30 minutes. Preheat the oven to 180°C, gas mark 4. Line the base and sides of a 20cm square ovenproof dish with greaseproof paper.
    2. Place the bread and milk in a bowl and beat well to remove any lumps, then beat in the eggs and mix well. Stir in the rest of the remaining ingredients except for the demerara sugar and mix until they are all thoroughly combined.
    3. Pour the mixture into the lined dish. Sprinkle the top with the demerara sugar. Place in the preheated oven and cook for 1 hour, or until golden and firm. Allow to cool in the dish and cut into 20 equal squares.

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    Cook's tips

    An easy way to chop dried pears and apricots is to snip them with a pair of kitchen scissors.


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