Ingredients
500g white or wholemeal bread
500g/1lb 2oz mixed dried fruit
85g combined peel
1 ½ tbsp mixed spice
600ml milk
2 massive eggs
Eggs
, overwhelmed
140g mild muscovado sugar
zest 1 lemon
Lemon
(non-compulsory)
100g butter
Butter
, melted
2 tbsp demerara sugar
Method
Tear the bread into a big blending bowl and add the fruit, peel and spice. Pour inside the milk, then stir or scrunch through your hands to combine the entirety nicely and absolutely split the bread. Add eggs, muscovado and lemon zest if the use of. Stir well, then set apart for 15 minutes to soak.
Heat oven to 180C/160C fan/gasoline 4. Butter and line the base of a 20cm non-stick square cake tin (no longer one with a loose base). Stir the melted butter into the pudding aggregate, tip into the tin, then scatter with demerara. Bake for 1½ hrs until company and golden, masking with foil if it begins to brown an excessive amount of. Turn out of the tin and strip off the paper. Cut into squares and serve warm.
500g white or wholemeal bread
500g/1lb 2oz mixed dried fruit
85g combined peel
1 ½ tbsp mixed spice
600ml milk
2 massive eggs
Eggs
, overwhelmed
140g mild muscovado sugar
zest 1 lemon
Lemon
(non-compulsory)
100g butter
Butter
, melted
2 tbsp demerara sugar
Method
Tear the bread into a big blending bowl and add the fruit, peel and spice. Pour inside the milk, then stir or scrunch through your hands to combine the entirety nicely and absolutely split the bread. Add eggs, muscovado and lemon zest if the use of. Stir well, then set apart for 15 minutes to soak.
Heat oven to 180C/160C fan/gasoline 4. Butter and line the base of a 20cm non-stick square cake tin (no longer one with a loose base). Stir the melted butter into the pudding aggregate, tip into the tin, then scatter with demerara. Bake for 1½ hrs until company and golden, masking with foil if it begins to brown an excessive amount of. Turn out of the tin and strip off the paper. Cut into squares and serve warm.