Let me tell you a little bit about Russell’s fabulous bread pudding. Back in 2019, when I qualified, I put an advert for classes in my local Facebook group. Russell replied and has been a client ever since.
A Lockdown Cake Sale
In November and December of 2020, I ran a cake sale to raise money for two amazing charities: Crisis at Christmas and Dogs on the Streets. As we were in a COVID lockdown, each week I posted two cake options and people reserved slices. At the end (just before Christmas) I did a whole load of baking and distributed everyone’s cakes in the form of personalised hampers. One of the most popular cakes was the bread pudding, which Russell had offered to make. My gran used to make it, as did hubby’s Nan and this tastes just like we remember from childhood.
A New Christmas Tradition
Every Christmas since then he’s made one or two batches for us (the class community) and it’s become a firm favourite. So I thought I’d get him to share his recipe.
Russell’s Fabulous Bread Pudding Recipe
Ingredients
The recipe uses equal amounts of currants, sultanas and raisins, but you can adjust the ratio depending on what you have in your store cupboard.
- 500g white or wholemeal bread (a couple of days old works best)
- 170g currants
- 170g sultanas
- 170g raisins
- 85g mixed peel
- 1½ tbsp mixed spice
- 600ml milk
- 2 large eggs
- 140g light muscovado sugar
- 100g butter
- Demerara sugar for topping
Equipment & timings
• Cake tin: 28 × 20 × 5 cm (11″ × 8″ × 2″)
• Prep time: 30 minutes
• Cook time: 1 hour 30 minutes
• Total time: 2 hours
• Serves: 16 slices
How to Make Bread Pudding
- Tear the white or wholemeal bread into a large mixing bowl.
- Add the mixed dried fruit, mixed peel and mixed spice.
- Pour in the milk.
- Stir, or scrunch through your fingers, to mix everything well and completely break up the bread.
- Break the eggs into a mug and beat well.
- Add the light muscovado sugar to the mug and stir well.
- Add the egg and sugar mixture to the bread and milk mixture.
- Set aside for 15 minutes to soak.
- Meanwhile, heat the oven to 180°C / 160°C fan / gas 4.
- Butter and line the base of the cake tin (not one with a loose base).
- Stir the melted butter into the pudding mixture, tip into the tin, then scatter with demerara sugar.
- Cover with tinfoil (puncture a hole in the middle), then put it into the oven for one hour.
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Remove the pudding from the oven and remove the foil.
- Return to the oven and cook for a further 30 minutes.
Storage Tips
Once the bread pudding has cooled you can store any leftover slices in the original pan (covered tightly in cling film) or in an airtight container. I’ve got some lovely cake tins which I purchased to store cakes in when I ran a fundraising cake sale for Help for Heroes.
As it’s best served warm, it reheats well in the microwave for about 30 seconds.
If you want to freeze the bread pudding, wait until it’s fully cool, then wrap it in greaseproof paper or baking parchment, followed by paper, cling film or an airtight container, and freeze for up to 3 months. Although if you manage to still have some left in your freezer after 3 months I will be very impressed with your willpower. Allow to thaw thoroughly then warm slightly before serving.
More Cake Recipes to Try
Back when I ran the charity cake sale mentioned earlier, there was quite a bit of baking happening in my kitchen. Alongside Russell’s bread pudding there were a few other favourites that proved popular too, including my Coffee and Walnut Cake, Lemon Drizzle Cake (Gluten-Free) and Easy and Delicious Vegan Banana Bread. If you fancy trying another bake or two, you’ll find those and a few other cake recipes on the blog.
