When I first made this, everyone who sampled it felt it was too luxurious to taste like a bread and butter pudding. It was more like a spongy fruit brownie. However, it can be prepared within minutes and makes a change from heavy Christmas cake.
250g bread, a mixture of white and wholemeal is good
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.