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Bread Pudding Recipe


Veg  HT CD DP CBF British 55mins plus soaking and cooling

A traditional British bread pudding recipe which can be served cold as a cake or hot as a pudding.


Serves 4      Hot Cold Vegetarian  Dried Fruit Alcohol Cakes baked Fayre Desserts Britain Europe

225g/8oz Bread, fresh or stale
125g/5oz Raisins
100g/4oz Soft Brown Sugar
1/4 teasp Mixed Spice
600ml/1pt. Milk
100g/4oz Butter
4 Eggs, beaten
1 tbsp Brandy (optional)



1. Place the bread, raisins, half of the sugar and the mixed spice in a bowl. Pour the milk over the bread and leave to soak for 30 minutes.

2. Preheat the oven to 190C, 375F, Gas mark 5 and lightly grease a square baking tin.

3. Place the butter in a small saucepan and heat gently until melted.

4. Stir the beaten eggs, melted butter and brandy into the bread mixture, then pour into the greased baking tin. Bake for 45 minutes until browned and set.

5. Remove from the oven and sprinkle with the remaining sugar and allow to cool. Once cold, cut into squares.

End of instructions


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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.

Grease -to  To cover the inside  surface of a dish or pan with a layer of fat, such as butter or margarine,  or oil using a brush or kitchen paper.

Soak - to  - To completely cover with liquid and leave for a varying amount of time


Serving Suggestions

Serve cold as a teatime item

Can also be served as a hot dessert with whipped cream.


Main equipment required to make this recipe


Mixing Bowl

Square baking tin



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