A post by Nigel...
You can find Nigel at Masmajou. You can also follow him on Twitter @Masmajou
I have loved my Nan’s Bread Pudding since first tasting it. During the school holidays (a long, long time ago) I used to spend a lot of time at her house, and the most enjoyable time was in the kitchen – helping her make currant buns, spotted dick, jam roly-poly …. and, of course, bread pudding. The ingredients were always added by eye, never with a measure or scales.
The recipe has been made by me ever since and I have only recently put the quantities / weights to the recipe (ensuring the recipe continues).
The only change from the original is that as I live in France I am using French Bread, and this is one of the few times that I admit that English bread is actually better – only as stale bread though!!!
300g stale bread
250g mixed fruit
100g suet (Vegetarian suet works as well)
2 medium eggs
75g Demerara sugar
1 tablespoon black treacle
grated rind of 1 orange and 1 lemon
1 teaspoon nutmeg
2 teaspoons mixed spice
Caster sugar to dress
Place bread in a bowl, add water to cover and leave overnight (cover with tea towel).
Squeeze all excess water from bread and “squidge” through fingers to break up the bread into small bits. The mix should be quite firm.
Place bread into a mixer and mix for a couple of minutes on slow speed before adding in the eggs. Blend for 30 seconds then add all other ingredients and blend for a further 15 seconds (not too long to bruise the fruit).
Tip into a lined and greased oven tin (making a silly pattern with a fork is optional) – the shape/size of the tin will depend on your preference of finished pudding – I prefer deep slices, so I use a loaf tin, but traditionally the depth is approx 1½” – 2” deep. The pudding does not rise, so fill to the required finished depth.
Cook for 1½ – 2 hours at 175°c until firm, you can use the knife test as in cake baking.
Let it cool before removing and store in an airtight container.
Dredge with caster sugar before serving. The sugar will soak into the surface of you add it too soon. Serve with custard as a pudding (either hot or cold)
It is also great eaten as a slice with a cup of tea in the afternoon.