Eddie's Kitchen: Bread Pudding
Okay guys, girls and budding young chefs, this one is a very tasty one.
It is called bread pudding.
Its origins come from old English kitchens and workhouses.
It uses stale bread, milk and currents and raisins mixed together, soaked and then baked until cooked.
What you will need
2-4 loafs of day-old stale bread (3-5 French sticks will also be fine)
1kg dried fruits (raisins and currents)
4 pints of semi-skimmed milk
200 grams of sugar
Large baking tray
Large mixing bowl
Method
- In the large mixing bowl, break up all the bread into small chunks
- Pour over all the milk
- Get in there with your hands and squelch it all around until all the bread is soaked
- Add in all the dried fruits and mix well with your hands
- Allow to soak for two hours in a cool, dry place
- Pre-heat the oven on to 175 degrees or gas mark 5
- Once the mixture has soaked up all the milk, mix in 175 grams of the sugar (this will sweeten the mixture)
- Pour mixture into the baking tray, smooth out, and then place on the centre shelf of the oven and bake for 30-45 minutes, or until a dark brown and a firm spongey texture
- Once cooked, remove from oven and allow to cool in the baking tray
- Once cooled, sprinkle the remaining sugar all over, cut up and remove
Serving Suggestions
- Warm with a dollop of fresh clotted cream
- Hot with a scoop of vanilla ice cream
- Cold with a cup of tea (instead of a Welsh cake or scone)
Chef's Tips
- Instead of using ordinary white sugar, substitute with demera or muscavaro (very dark sugar) to give a more caramelly taste
- Instead of using just raisins and currents, you might like to try a few apricots and dates for that Middle-Eastern flavour
Please enjoy and as always if you do make this recipe please send me a picture of the finished dish to eddies.kitchen@hotmail.co.uk.
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