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Bread Pudding

TLE Recipes
5 from 1 vote
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Inactive prep 30 minutes
Total Time 2 hours 15 minutes
Servings 6

Equipment

  • Piping bag with thin nozzle (optional)
  • 12x6" baking tin

Ingredients
  

  • 250 g bread
  • ½ pint milk
  • 115 g mixed dried fruit
  • 55 g suet or vegetarian alternative
  • 1 ½ tbsp mixed spice
  • 30 g soft brown sugar
  • 1 egg whisked
  • 1 tbsp granulated sugar
  • Grated nutmeg optional
  • Unsalted butter for greasing

Instructions
 

  • Break the hot cross buns into small pieces and add to a mixing bowl. Pour over the milk and soak for 30 minutes.
  • Pre-heat the oven to 180C/Gas 4.
  • Grease a 12x6" baking tin, or line with greaseproof paper.
  • Beat the hot cross bun and milk mixture together with a fork, then add the fruit, brown sugar, suet, beaten egg, and spice. Mix well to combine.
  • Pour into the prepared tin and spread evenly, making sure all of the corners are filled.
  • Grate nutmeg over the top, to taste.
  • Bake in the centre of the oven for 1 hour 10 minutes (or 1 hour 30 minutes if not making the crosses).
  • Once cooked (a knife will come out clean, when inserted into the pudding), sprinkle white granulated sugar over the top and leave to cool in the tin.