Friday, 5 August 2016

This Months Bread Pudding

There is no such thing as a perfect recipe. Nothing is the ultimate or the best ever. Everyone is different and everyone is looking for something different, in cakes just as in anything else if life. Therefore you should never worry about tinkering with recipes, trying out new ingredients and testing new techniques. I've published bread pudding recipes before, but this is my current favourite. I used an day old cinnamon loaf, but if you just have normal white bread then that will work fine too, as long as it's not too fresh. Maybe steer clear of throwing in garlic bread though!

Prep time: 20 Mins (Plus 60 mins soaking time)
Baking time: 75 Mins
500g Leftover White Bread, Brioche or Sweet Loaf (A day old, torn up)
600ml Milk
1tsp Cinnamon
500g Mixed Dried Fruit
100g Shredded Suet
125g Light Brown Sugar
1-2Tbsp Dememara Sugar

This is actually a realllllly easy recipe! Start by greasing a large, rectangular ovenproof dish and line the base with baking paper. Add the torn bread to a large mixing bowl and cover with the milk. Squelch it altogether and leave to soak for around 60 minutes. 

Preheat the oven to 180C/350F/Gas 4. Add the rest of the ingredients (aside from the demerara sugar) to your soaked bread and mix until thoroughly combined. Spoon into your prepared dish and evenly press to the edges. Sprinkle over the demerara sugar and bake in the centre of the oven for around 75 minutes, until just springy to the touch. When you are happy the pudding is baked remove from the oven and leave in the dish to cool until warm.

When warm to the touch you can carefully remove from the dish, peeling off the paper as you go. Slice into squares and leave on a wire rack until completely cool. Boom, you're done!

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