Stale bread is essential here. We’ve created both a sweet and savoury version.

Ingredients

  • 500g stale bread
  • 550g mixed dried fruit
  • 1 ½ tbsp mixed spice
  • 600ml milk
  • 2 large eggs
  • 140g light muscovado sugar
  • zest of 1 lemon
  • 100g butter melted
  • 2 tbsp Demerara sugar

Method

  1. Tear the bread into a large mixing bowl and add the fruit and spice.
  2. Pour in the milk, then scrunch through your fingers to mix everything well and completely break up the bread.
  3. Add eggs, muscovado and lemon zest if using.
  4. Stir well, then set aside for 15 mins to soak.
  5. Heat oven to 180°C. Butter and line the base of a 20cm non-stick square cake tin.
  6. Stir the melted butter into the pudding mixture, tip into the tin, then scatter with demerara. Bake for 1½ hrs until firm and golden, covering with foil if it starts to brown too much.
  7. Turn out of the tin and strip off the paper. Cut into squares and serve warm.