Once again I turn to BBC Good Food for the recipe here:
- 500g bread (last week’s sourdough)
- 500g mixed dried fruit
- 85g mixed peel
- 2 tbsp mixed spice
- 600ml milk
- 2 large eggs, beaten
- 140g light muscovado sugar
- zest 1 lemon
- 100g butter, melted
- 2 tbsp demerara sugar
Tear the bread into a large mixing bowl and add the fruit, peel and spice. Pour in the milk then stir & scrunch through with fingers to mix everything well and completely break up the bread. Add eggs, muscovado and lemon zest. Stir well, then set aside for 15 mins to soak. Heat oven to 160C fan. Spray and line the base of a 20cm non-stick square cake tin. Stir the melted butter into the pudding mixture, tip into the tin, then scatter with demerara.
Bake for 1½ hrs until firm and golden, covering with foil if it starts to brown too much, but I didn’t need to.
After cooling for 20 minutes turn it out of the tin and strip off the paper, and cut into squares, and try a warm piece.