We absolutely love this spiced bread pudding recipe from my old Cranks recipe book. This is a great book, by the way, and you can still pick up the original paperback second hand from time to time on Amazon.
I think the thing that makes this spiced bread pudding particularly delicious is the use of grated butter instead of suet. Vegetable suet didn’t exist in the ’70s so it was a good substitute.
Cranks Spiced Bread Pudding
(I always double up this quantity – it gets scoffed very quickly)
Stale bread, 8 oz (225g)
Half a pint of milk (284ml)
Mixed dried fruit 4 oz (100g)
Grated butter 2 oz (50g)
Brown sugar 4 oz (100g)
Mixed spice 1 tbsp (15ml)
1 egg; 4 tbsp milk (60ml)
Pinch of ground nutmeg
Break up the bread and place in a mixing bowl with the milk. Leave to soak. Add the dried fruit, butter, sugar and mixed spice. Beat well. Whisk together the egg and milk and add to the bread mixture. Turn into a greased shallow ovenproof dish, level the surface and sprinkle with ground nutmeg. Bake at 180 C (350F/Gas mark 4) for about 45 minutes, until set (in my fan oven 35 minutes will do). Really delicious!!
I love recipes that help me use up food that might otherwise go in the bin. For more frugal recipes see here.