When I was about eight-years-old, my Dad used to drive me to school and stop-off at the Post Office in Great Totham. They had the usual stuff, sandwiches, crisps etc, but they also had a small bakery section which sold fresh bread pudding.
It tasted like a chunk of Christmas with a deliciously crisp sugary top. I was hooked; so much so that I could probably blame my sweet tooth entirely on this baked delight.
After testing near to 20 different bread pudding recipes, this is the result. One nostalgic bake that brings me right back to my childhood, sitting with my Dad, listening to Chris Moyles on the radio.
Old-fashioned Bread Pudding
- 1 large loaf of white bread (800g)
- 500g dried mixed fruit
- 2 heaped tbsp mixed spice
- 1 pint (568ml) whole milk
- 2 large free-range eggs
- 140g light soft brown sugar
- 100g unsalted butter
- 2-3 tbsp demerara sugar
- Cut the crusts off the white bread and discard (soak it and feed it to the birds in small quantities if you wish). Then tear up the middle bit of the bread and place in a large mixing bowl.
- Add the fruit and mixed spice, then pour in the milk. Scrunch the mixture with your hands, until it is well incorporated.
- Beat the eggs and add to the mixture along with the sugar, scrunch through again. Set the oven to 190ºC (170ºC fan) and leave the mixture for 15 minutes.
- Melt the butter, then add it to the mix and stir through.
- Butter and line an 8-inch square cake tin, and pour the mix into the tin – shake to level. Sprinkle the demerara sugar over the top and place on the middle shelf of the oven for around 1½ hours until the top is crisp and the pudding is spongy to touch. Serve warm or cold.