Earl grey & citrus bread pudding

Name: Earl grey & citrus bread pudding
Prep time: 10 min
Cook time: 1 h 25 min
Total time: 1 h 35 min
Yield: 16
Ingredients: 100 g butter, melted, plus extra for greasing; 625 ml whole milk; 4 Earl Grey tea bags; 500 g Gail’s Sourdough (from a 650g loaf); 2 large free range eggs, beaten; 150 g Billington’s Dark Brown Soft Sugar; 1 orange, scrubbed, zest; ½ unwaxed lemon, zest; 150 g currants; 150 g sultanas or raisins; 70 g Italian cut mixed peel; 2 tbsp demerara sugar, to sprinkle

This is a delicious dessert or teatime treat that’s perfect for using up sourdough. If you don’t have 500g bread, save leftovers in the freezer until you do, or see the tip.

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Vegetarian

Makes16 pieces
CourseDessert
Prepare10 mins
Cook1 hr 25 mins
Total time1 hr 35 mins
PlusInfusing, standing and cooling

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100g butter, melted, plus extra for greasing
625ml whole milk
4 Earl Grey tea bags
500g Gail’s Sourdough (from a 650g loaf)
2 large free range eggs, beaten
150g Billington’s Dark Brown Soft Sugar
1 orange, scrubbed, zest
½ unwaxed lemon, zest
150g currants
150g sultanas or raisins
70g Italian cut mixed peel
2 tbsp demerara sugar, to sprinkle

Preheat the oven to 180ºC, gas mark 4. Grease a 20cm-square tin and line the bottom and 2 sides with baking parchment. Warm the milk in a saucepan with the tea bags, until it just reaches boiling point, then turn off the heat and leave to cool and infuse for 20 minutes. Squeeze out the tea bags, then discard.
Tear the bread into small pieces over a large mixing bowl and pour over the milk. Scrunch to break up the bread, then leave to stand for 20 minutes. Give it another scrunch, then mix in the melted butter, eggs, dark brown sugar, both zests, the dried fruit and mixed peel. Press the mix into the prepared tin, then sprinkle with the demerara sugar.
Bake for 1 hour 25 minutes, or until golden and firm to the touch. Leave to cool in the tin for 10 minutes, then lift onto a board. Cut into squares and serve with custard, if liked, or allow to cool, then chill to enjoy with a cup of tea later.

Cook’s tip

If you have less left over, use 250g bread and halve the rest of the recipe for a smaller pud. Press into a small sturdy baking tin (about 18cm square) or a baking dish with roughly 500ml capacity, and bake for 45 minutes or until golden and firm to the touch.

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