Bread Pudding

This is a traditional English cake

Ingredients

100g Sultanas
50g Currants
50g Raisins
25g Candied Mixed Peel
1 Tea Bag
150ml of Boiling Water
225g of 3 day old Whole meal Bread
250 ml Milk
50g Butter , Melted
75g Dark soft Brown Sugar
2 tsp Mixed spice
1 Large Egg , Beaten
Finely grated zest of 1 Orange
1 Tbsp of Demerara Sugar

Method

1) Fill a rectangular cake tin with non-stick baking parchment
2) Place the Sultanas, currants , Raisins and Candied Peel in a Bowl Put Tea in a jug and pour over the boiling water and add to the fruit. Cover and leave for 2 Hours, Stirring once , so the fruit soaks up the tea and the fruit becomes big and juicy.
3)While the fruit is soaking break the bead in to 1cm pieces into a large bowl, Add the Milk, give the mixture a stir and leave to stand for 30 minutes so the bread is soaked.
4)Preheat the oven to 180 oC
5)Mix together the Brown sugar , melted butter, mixed spice and beaten egg and stir into the bread and milk.Fold in the soaked fruits and orange zest.
6) Spread in cake tin and sprinkle Demerara Sugar on the top and bake for one hour and. Leave to cool and cut into small squares


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