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Bread & Butter Pudding


 Prep Time | 25 minutes
 Cooking Time | 90 minutes
 Serves | 9 people

Our Notes

The image is of our GF Banting bread being used an alternative to the white/wholemeal bread. The seeds in the Banting bread along with the fruit make for an explosion of taste the whole family will enjoy. Serve with double cream. Not suitable for people with Nut Allergies.
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500g GF White/Wholemeal Bread
500g Mixed dried fruit
85g Mixed peel
1 ½ tbsp. Mixed spice
600ml Milk
2 large eggs, beaten
140g Light muscovado sugar
Zest 1 lemon
100g Butter, melted
2 tbsp. Demerara sugar


  1. Heat oven to Gas Mark 4/180°C
  2. Tear the bread into a large mixing bowl and add the fruit, peel and spice.
  3. Pour in the milk, then stir or scrunch through your fingers to mix everything well and completely break up the bread.
  4. Add eggs, muscovado and lemon zest. Stir well and then set aside to soak for 15 minutes.
  5. Butter and line the base of a 20cm non-stick squared cake tin (don’t use one with a loose base).
  6. Stir the melted butter into the pudding mixture, tip into the tin and then scatter with demerara sugar.
  7. Bake for 1 ½ hours until firm and golden (cover with foil if it starts to brown too much).
  8. Turn out of the tin and strip the paper. Cut into squares and serve warm with double cream/custard.

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