Cuts into 16 pieces

With all the baking that has been going on in Lockdown I do hope that people are not wasting their homemade bread? This Granny Bake is always a favourite, either with custard as a pudding, or as a cake.

Print the recipe here

Keep the mixture moist for a delicious baked result.

• 400g bread, crumb and crust

• 500ml milk

• 2 large eggs

• 250g mixed cake fruit

• 175g Demerara sugar

• 125g shredded suet

• 2 tsps mixed spice

• Demerara sugar to finish

1. Break the bread into mouthful-sized pieces into a bowl, then add the milk. Cover and leave for 30 minutes or longer. Beat the mixture well to remove any lumps – I do this with a mixer but determination and a wooden spoon will do the trick. Preheat the oven to gas mark 4, 180°C.

2. Butter and/or line a 20cm square baking tin.

3. Beat the eggs and add them to the bread with all the remaining ingredients. Mix well. Add a little more milk if necessary to give a dropping consistency – the mixture should flick easily off the mixing spoon.

4. Scoop the mix into the tin and bake in the oven for 1hr and 30-45 mins, until a skewer poked into the middle of the mix comes out clean. Scatter with a little extra sugar. Serve warm or allow to cool completely.

Top tips:

• Keep the mixture moist – dry bread pudding is not so good…

• Add the grated zest of a lemon if you wish.

• Bread pudding can be made with all crumb but I think it is better with some of the crust as well.

• This is great hiking or post-gardening food.

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