- Tear the bread in even pieces and place in a large mixing bowl, and then add the fruit, peel and spice.
- Pour over the milk and stir with your hands, crushing the bread between your fingers to break it up.
- Mix the zest into the eggs and pour over the bread and fruit, then mix in the sugar and nuts. Leave to soak for 20-30 minutes.
- Preheat the oven to 180˚C / 160˚C fan / Gas 4 and pour the mixture into a 30cm x 20cm greased ovenproof dish or tin.
- Pour over the melted butter and scatter the demerara sugar over the surface.
- Bake for 1 ½ hours until golden and cooked through.
Zesty bread pudding cake
- Prep time 45 mins
- Cook time 1 hrs 30 mins
- Serves 5+
Ingredients
- 500g wholemeal or sourdough bread
- 500g mix of cranberries and raisins or mixed fruit
- 85g mixed peel
- 600ml milk
- 2 large eggs, beaten
- 150g light muscovado sugar
- 2 tbsp mixed spice
- 100g chopped toasted hazelnuts
- Zest of 1 orange
- 50g melted butter
- 2 tbsp demerara sugar
Makes 24 slices
