Thursday, 12 November 2015


I must confess that as a child, if we were ever fortunate enough to have the opportunity to select a cake from the cake shop, I would quite often opt for the bread pudding.  Mainly because it appeared to be the largest cake available.  I realise now that it was probably a great money spinner for the bakers giving them a new lease of life for the unsold stale bread.

Bread pudding is a proper comfort food with its warming spices and stodgy texture and perfect for this time of year.  I made some after our halloween party when we had lots of hotdog rolls left over and it reminded me of christmas pudding so I thought I'd take it a step further and give it a bit more yule tide pimping.  So here we have my christmas bread pudding which we ate warm with cream and custard. I think it tastes like christmas but a lot quicker to make than the usual pudding.

1 Litre Milk
130g Sugar
300g Dried Cranberries
200g Sultanas
75g Butter
1 tsp Cinnamon
1 tsp Mixed Spice
Zest of 1 Orange
1 tsp Orange Extract
700g Bread (made into bread crumbs)
2 Eggs
2 tbsp Demerara Sugar
40g Flaked Almonds
2 tbsp Granulated Sugar

Butter a large baking dish (30cm x 20cm).  Heat the oven to 160C fan

Warm the milk in a large pan with the sugar, cranberries, sultanas, butter, cinnamon, mixed spice, orange zest and extract.  Heat till the buyer has melted then pour in the bread crumbs and stir till combined.  Now mix in the eggs.

Tip the mixture into the baking dish and gently spread it out evenly.  Don't squash it, you want a rough top with texture.  Scatter the flaked almonds and Demerara sugar on top and cover the whole dish in foil.  Bake for 40 minutes then remove the foil and give it another 15 minutes uncovered.  Remove from the oven and sprinkle immediately with granulated sugar.

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