Phoenix Rising

Bread Pudding

Ingredients

• 225g (8oz) Stale Bread
• 110g (4oz) Currants, Raisins or Sultanas
• 50g (2oz) Brown Sugar
• 50g (2oz) Butter
• ½ tsp Mixed Spice
• 1 Egg
• Milk

Method

1. Pre-heat oven to 170°C: 325°F: Gas 3
2. Break bread into small pieces; soak in cold water at least 1 hour
3. Strain and squeeze out as dry as possible.
4. Place into a basin and mash with a fork.
5. Add the dried fruit, sugar, mixed peel and mixed spice, mixing well.
6. Add the egg and enough milk to enable the mixture to drop easily from a spoon.
7. Place into a greased baking tin.
8. Bake for about an hour or until slightly firm to the touch.
9. When done turn out on to a hot dish.
10. Turn out dredge with sugar and serve hot with custard, or allow to cool.