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Sunday, June 8, 2008

Bread Pudding Recipe

Most english people have their own version of this traditional pudding. I have asked several people for their favourite one and this one although having a lot in it, I think is really lovely. It may be a bit off track to the original style of making this but once you have tried it I am sure you will like it too.


8 slices of stale bread (wholemeal or granary)
2 eggs
110g sultanas and currents mixed
110g raisins
55g glace cherries - halved
55g mixed peel
110g dried apricots - chopped
80g dates - chopped
2 teaspoons nutmeg
2 teaspoons cinnamon
55g chopped almonds (optional)
sprinkling of brown sugar


Place bread in a large bowl, cover with cold water and leave overnight.
Squeeze out the water (next day)
Beat eggs, one at a time and stir into the bread.
Stir in fruit, nuts and spices.
Spoon mixture into a lightly greased deep pie dish.
Sprinkle with sugar and a pinch of extra spice.
Bake in a moderate oven of 175C for about 1 1/2 hours or until firm but still soft.
Serve hot with some whipped cream or custard.