Bread Pudding

A community recipe by Anonymous

Not tested or verified by Nigella.com

Print me

Introduction

This is very typical of the thrifty puds made of stale bread and store cupboard items.I have adapted the balance of ingredients from a number of recipes to suit my tastes.

Ingredients

Serves: 9-16 depending on level

8 ounces stale bread
⅖ pint skimmed milk
2 ounces dark brown sugar
3 ounces coarsely grated vegetable shortening (freeze overnight to make it easier to grate) (low fat vegetarian)
8 ounces mixed dried fruit
1 tablespoon pumpkin pie spice
½ teaspoon fresh grated nutmeg
1 lemon (grated zest and juice)
1 orange (juice)
1 beaten egg
superfine sugar

Method

Bread Pudding is a community recipe submitted by Anonymous and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Grease a 7'' square tin

Tear bread into small bits, put into mixing bowl and soak it in the milk for ½ an hour. Weigh out the other ingredients then preheat oven to 180C/gas 4.

Fork the bread in the milk then use a wooden spoon to stir in turn the spice, zests, coarsely grated vegetable shortening (freeze overnight to make it easier to grate), brown sugar and finally the dried fruit and mix well.

Beat in the egg then a small amount of orange or lemon juice. Smooth into the tin and make sure top is reasonably flat. Cook for 1 hr 15mins on middle shelf.

The top should be brown and firm. Remove from oven, sprinkle over a small amount of superfine sugar and cool in the tin before cutting into squares.