Comfort Food For Cold Days

I had some left over bread, so I made bread pudding. I usually make bread-and-butter pudding, but I wanted something heavy and comforting! I modified Delia’s recipe – which actually marinades the fruit in brandy.

I recently discovered some cooking brandy in the back of the cupboard [who bought that? it certainly wasn’t me!!] The pudding has come out just right! Delia uses lemon and orange peel – but I omitted them as Bob isn’t keen.

Ingredients

• 8oz white or brown bread, crusts removed
• 2 teaspoons mixed spice
• nutmeg
• 4oz sultanas
• 1 oz currants
• 1 oz raisins
• 3 tablespoons brandy
• 10floz milk
• 2oz melted butter
• 3oz dark soft brown sugar
• 1 egg, beaten
• 1 tbsp demerara sugar

You will also need a buttered baking dish with a base measurement of 6¼ x 8 inches ,1¾ inches deep

Method

Begin by placing the sultanas, currants, raisins in a bowl. Pour over the brandy and leave aside to marinate. Then, in a large bowl, break the bread into ½ inch pieces. Add the milk, then give the mixture a good stir and leave it for about 30 minutes so the bread becomes well soaked. Pre-heat the oven to gas mark 4, 350°F (180°C).

Next, mix the melted butter, sugar, mixed spice and beaten egg together and then add to the second bowl. Now, using a fork, beat the mixture well, making sure there are no lumps, then stir in the marinated fruits, with any brandy remaining. After that, spread the mixture in the baking dish and sprinkle the sugar over it, along with some freshly grated nutmeg. Bake on the centre shelf of the oven for about 1¼ hours.

[find original recipe in How To Cook Book Three – or Delia Online]