I like this recipe because you can easily adjust the ingredients according to how much spare, stale bread you have. You can also adjust things like sugar and spice according to taste. Just dip your finger in the bowl and taste as you go. Dave’s sourdough bread is excellent for this recipe, and gives the bread pudding more of the texture and taste that I remember from my childhood.
This recipe is for half a stale sourdough loaf or you can use supermarket bread if you wish.
Break or cut the bread into small chunks including the crust. Put it in a mixing bowl.
Add: half milk half hot water. Enough to make a sloppy mix. Some bread takes longer to soak up the liquid so if you’re not sure, add it in stages. Beat until the lumps are mashed up. You can use cold water; hot works a bit faster.
To the mix add:
One beaten egg.
One tablespoon sunflower oil or whatever oil you have in the cupboard.
2 -3 teaspoons mixed spice, or according to taste.
2 -3 ounces of caster sugar or according to taste.
A handful of currants
A handful of sultanas.
Raisins if you want.
Mix together well.
Pour the mix into a well greased baking pan but don’t make it more than 2 inches thick otherwise it will take forever to cook through. An inch works better.
Cook for half an hour on 190 Celsius. Then reduce the oven heat to 160 c and cook for a further half an hour. When done It should feel slightly springy like a regular sponge or fruit cake.
The mix might seem a bit wet still, but as it cools it hardens. If your instinct tells you that it needs longer, just put it back in the oven for a while. It won’t hurt it.
Cut it into slices to serve.
Delicious on its own for sticking your insides together on a cold day, or even better served with hot vanilla sauce or English Custard. Haven’t tried it with ice cream, but hey, it might work….