This is a great way to use up a stale loaf of bread, and is so much nicer than shop-bought bread pudding
- 500g (1lb 2oz) stale, crusty white bread, torn into chunks
- 600ml (1pint) milk
- 200g (7oz) mixed raisins, currants, sultanas and peel
- Grated zest of 1 lemon
- 150g (6oz) demerara sugar
- 2 tsp ground mixed spice
- 2 eggs, beaten
- a 20cm deep square tin, buttered.
Place the bread in a large mixing bowl. Pour half the milk over the bread and leave to stand for at least 1 hour, preferably overnight.
Preheat the oven to 150°C, 130c fan, gas 2.
Stir the raisins, currants, lemon zest, 125g of the sugar, mixed spice, eggs and the remaining milk into the soaked bread. Pour the mixture into the prepared tin and level the surface.
Place in the oven and cook for 1 1/2 hours, or until golden and springy.
Remove from the oven and sprinkle the remaining sugar over the top. Cool a little then cut into 12 squares and serve warm.