Bread Pudding
·Added 5 May 2026 by Tom Melhuish
DessertVegetarianAutumnWinter
Ingredients
| 8 | oz | white bread(crusts removed, broken into crumbs) |
| 1/2 | pint | milk(for soaking) |
| 4 | oz | currants/sultanas |
| 2 | oz | candied peel |
| 2 | oz | shredded suet |
| 2 | oz | demerara sugar |
| 1-2 | level tsps | mixed spice |
| 1 | egg(beaten) | |
| extra milk(as required for consistency) |
Method
1.Grease a 1 1/2 pint pie dish.
2.Remove crusts from bread and break into crumbly bits.
3.Pour in milk and leave to soak for 1/2 hour, then beat out any lumps.
4.Add dried fruit, peel, suet, sugar, and spice; mix well.
5.Add the beaten egg with a little extra milk if required to make the mixture of dropping consistency.
6.Pour into the pie dish.
7.Bake for 1 1/2 - 2 hours at mark 4 (approx. 350°F).
8.Dust with sugar before serving.
Recipe Notes
AI · may be inaccurate
Origin
Traditional British bread pudding recipe.
Substitutions
- shredded suet → vegetable suet (vegetarian alternative)
Tips
The oven temperature is specified as Gas Mark 4, which is approximately 180°C or 350°F.
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