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  • Writer's pictureMartin Castle

Bread Pudding

Updated: Apr 11, 2020

Morning from a very bright and sunny Coach House Barn. Today we're making a base for a bee skep!


Easy to make a filling pudding – great with runny custard – and lumpy custard for those strange people that like such!. My dad used to make this and it was always a little ‘damp’ to the touch (possibly a Yorkshire thing from Mrs Chapman who he stayed with as an evacuee during WW2) but really tasty.


Makes 12 squares


500g/1lb day-old white bread, cut into thick slices 560ml/18fl oz semi–Skimmed Milk 75g/2½oz raisins 75g/2½oz currants Grated zest of 1 lemon 150g/5oz demerara sugar 2 tsp ground mixed spice 2 medium eggs, beaten

Method Place the bread in a large mixing bowl. Pour half the milk over the bread and leave to stand for at least 1 hour, preferably overnight. Preheat the oven to 150°C, gas mark 2. Grease and line the base of a 20cm deep square tin. Add the raisins, currants, lemon zest, 125g/4oz of the sugar, mixed spice, eggs and the remaining milk to the soaked bread. Mix well to combine and break up the bread. Pour the mixture into the prepared tin and level the surface. Place in the oven and cook for 1½ hours, or until golden and springy. Remove from the oven and sprinkle the remaining sugar over the top. Cool a little then cut into 12 squares and serve warm. Bread pudding freezes very well. Cut into squares and wrap well in clingfilm before placing in the freezer. To serve, thaw completely then warm in a preheated oven at 150°C, gas mark 2 for 15-20 minutes.


“All shall be well and all shall be well and all manner of things shall be well”. - Julian of Norwich

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