This simple bake is lovely with custard or ice cream for dessert or even with a cup of tea. Perfect for using up any leftover bread.
500g/1lb 2oz white or wholemeal bread
500g/1lb 2oz dried mixed fruit
85g/3oz mixed peel
1½ tbsp ground mixed spice
600ml/1 pint milk
2 eggs, beaten
140g/5oz light muscovado sugar
zest of 1 lemon (optional)
100g/4oz butter, melted
2 tbsp demerara sugar
Takes 2 hours • Cuts into 9 squares
1 Tear the bread into a large mixing bowl and add the fruit, peel and mixed spice. Pour in the milk, then stir or scrunch through your fingers to mix everything well and completely break up the bread. Add the eggs, muscovado and lemon zest, if using. Stir well, then set aside for 15 minutes to soak.
2 Heat oven to 180C/160C fan/gas 4. Butter and line the base of a non-stick 20cm-square cake tin (not one with a loose base). Stir the melted butter into the pudding mixture, tip into the tin, then scatter with the demerara. Bake for 1½ hours until firm and golden, covering with foil if it starts to brown too much. Turn out of the tin and strip off the paper. Cut into squares and serve warm.
PER SQUARE 510 kcals, protein 10g, carbs 94g, fat 13g, sat fat 7g, fibre 3g, sugar 67g, salt 1.15g