Cherry Bread Pudding

Moist and sticky with glistening succulent fruit.

Cherry Bread PuddingPreparation time 15 minutes
Cooking time 1 hour 15 minutes
Calories per square 228 Kcal
Fat per square 9.8g of which saturated 5.6g
Makes 16 squares
Suitable for freezing
Suitable for vegetarians

White bread 2–3 days old, crust removed: 225g (8oz), bread torn into small pieces
Milk 375ml (13fl oz)
Oranges 2, grated rind of both, juice of 1
Mixed ground spice 1 tbsp
Seedless raisins 175g (6oz)
Sultanas 150g (5oz)
Mixed chopped peel 50g (2oz)
Ready-to-eat prunes 75g (3oz), chopped
Ready-to-eat dried apricots 75g (3oz), chopped
Glacé cherries 75g (3oz), quartered
Eggs 3, beaten
Butter 150g (5oz), melted
Black treacle 1–2 tbsp
Granulated sugar

1 Preheat the oven to 180°C/350°F/Gas 4 and grease a 23cm (9in) square shallow baking dish.

2 Soak the bread with the milk in a bowl for 10 minutes. Add the rest of the ingredients, except the sugar, and mix well.

3 Transfer to the baking dish, spread evenly and bake for 45–50 minutes until the pudding is lightly browned and set in the centre.

4 Sprinkle with the granulated sugar and serve hot with custard. Or leave to cool, cut into squares, cover and refrigerate.

COOK’S TIP
If serving warm with custard, stir a little extra grated orange rind and a tablespoon or two of sherry into the custard when reheating.

Recipe taken from Just One Pot.

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1 Comment

  1. Pingback: Mum’s bread pudding « Dairy Diary Chat

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