Bread pudding

COOKING TIME 2 HOURS

SERVES 6–8

8 medium-thickness slices of bread (from 1 large loaf)

300ml (11fl oz) milk

300g (11oz) mixed dried fruit

50g (2oz) chopped mixed peel

1 eating apple

2 tbsp dark orange marmalade

3 tbsp soft dark brown sugar

40g (1½oz) self-raising flour

2 eggs, beaten

Squeeze of lemon juice

1 tsp ground cinnamon

100g (3½oz) unsalted butter, melted

Egg custard (see here) or icing sugar, to serve

PREHEAT THE OVEN TO 160°C (325°F), Gas Mark 3 and grease a 28 × 20cm (11 × 8in) roasting tin. Break up the bread, including the crusts, and soak in the milk until soft.

BEAT THE SOAKED BREAD WELL with a fork so that it becomes a soft, creamy mixture. Transfer to a large bowl and add the dried fruit and mixed peel. Grate in the unpeeled apple and stir in the marmalade, sugar, flour, eggs, lemon juice and cinnamon.

POUR HALF OF THE MELTED BUTTER into the mixture, beat well and pour into the greased tin. Pour the remaining butter in a thin stream onto the surface. Bake for 1½ hours (check regularly and cover with foil or greaseproof paper if browning too quickly). Then turn up the oven temperature to 180°C (350°F), Gas Mark 4 and bake for another 30 minutes.

SERVE HOT, cut into squares, with egg custard. Alternatively, allow to cool, then sprinkle thickly with icing sugar and slice to eat cold as a cake.