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
• 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.
• 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.