Tallulah’s Kitchen… Old Fashioned Bread Pudding
Hello my fellow foodies and welcome to October’s edition of The Listings. This month as the clocks change and the evenings get shorter my thoughts have turned to nostalgic treats from my past. And one pudding in particular comes to mind – Bread Pudding -a favourite of Great Grandma Le Fey. Not to be confused with its lighter and more refined cousin – Bread and Butter pudding, Bread pudding is a heavy, spiced treat that sticks to your ribs and kept you feeling full for a very long time….well at least tea time which was always such a long time away when you where young!
Old Fashioned Bread Pudding
250g Bread – old and slightly stale
220g Mixed dried fruit
1 tsp Cinnamon
1/2 tsp Mace
1/2 tsp Nutmeg
1/2 tsp Ground coriander
Or 2.5 tsp of Mixed Spice if you don’t have the individual spices above
2 eggs from happy and healthy free running hens
100g light brown sugar
Grated Zest of a lemon
75g melted butter
2 tbsp Demerara sugar
A lined and grease deep sided baking tin 20 x 20 cm
- Let’s begin by tearing the bread into small pieces, add the dried fruit and pour in the milk and leave to soak in for 15mins.
- Now for the messy part, with your hands squelch the mixture together.
- Now add the spices, eggs, light brown sugar, zest and melted butter and combine all the ingredients together.
- Leave to soak for a further 15 minutes then pour the mixture into your baking tin and finish to a smooth top.
- Sprinkle to Demerara sugar in an even layer over the top and pop into the oven at 160°C and bake for approximately 50 minutes.
- You are looking to cook the mixture to a dry and firm wobble-free finish,with a slight hint of a golden brown top.
- Leave to cool in the tin, before slicing and enjoying with fine company and a very large cup of tea.
Until next time my fellow foodies…
Tallulah Le Fey