• 12servings
  • 160minutes

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Nutrition Info . . .

VitaminsB9, H
MineralsFluorine, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 500g day-old white bread

  2. 580ml semi-skimmed milk

  3. 55g vegetable suet

  4. 150g sultanas

  5. 50g currants

  6. 125g demerara sugar (plus 10g for sprinkling on top)

  7. 1 tspn ground mixed spice

  8. 2 medium eggs, beaten

Instructions Jump to Ingredients ↑

  1. Break the bread into pieces and put in a large mixing bowl. Pour 300ml of the milk over the bread and leave to stand for at least 1 hour, preferably overnight.

  2. Preheat the oven 150 C / Gas 2. Grease and line the base of a 20cm deep square tin or use a silicone tin.

  3. Add the suet, sultanas, currants, 125g of sugar and mixed spice. Mix well to combine and break up the bread. Add the beaten eggs plus the remaining milk and stir in well. Pour the mixture into the prepared tin and level the surface.

  4. Place in the oven and cook for 75 minutes.

  5. Remove the pudding from oven and turn up the oven temperature to 160 C. Brush the top of the pudding with milk and sprinkle over the remaining sugar. Return to the oven for a further 15 minutes.

  6. Test with a skewer and if it comes out clean it is cooked. The pudding should be slightly dark and golden on the top while the centre stays pale and springy.

  7. Remove from the oven and cool a little in the tin. Turn out and cut into 12 squares and serve warm or cold.


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