- 250g bread, a mixture of white and wholemeal is good
- 200g mixed dried fruit or mixture of sultanas and
- currants or 200g mincemeat
- 50g dark chocolate chips
- 40g mixed peel
- 1/4 tsp mixed spice
- 300ml semi-skimmed milk
- 1 egg, beaten
- 50g demerara or dark brown sugar
- 4 drops Lemon Spice Drops®
- 6 drops Mulling Spices Spice Drops®
- 50g butter, melted
- Single cream, to serve
- Tear the bread into a large mixing bowl and add the dried fruit or mincemeat, chocolate chips, mixed peel and mixed spice.
- Add the milk. Mix with a wooden spoon or scrunch through your washed fingers to combine everything and to break up the bread. Add the egg, sugar and Lemon Spice Drops® and Mulling Spices Spice Drops®. With a wooden spoon, stir well, then set aside for 15 minutes to allow the bread to soak all the flavours.
- Preheat the oven to 180°C/350°F/gas 4. Butter and line the base of a 20cm/8 inch square non-stick cake tin.
- Stir the melted butter into the bread pudding mixture. Then tip into the tin. Bake for 1 hour or until firm and golden brown.
- Check half way through baking. If the pudding starts to brown too much, you can cover it with foil and continue to bake.
- Turn out of the tin and strip off the paper. Cut into squares and serve warm with a drizzling of single cream.
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