4 medium eggs
3 tablespoons caster sugar
375 g (13 oz) can crushed pineapple
1 teaspoon ground mixed spice
75 g (3 oz) butter, melted
4 thick slices bread, crusts removed, cut into 1 cm (1/2 inch) cubes
3 tablespoons caster sugar
375 g (13 oz) can crushed pineapple
1 teaspoon ground mixed spice
75 g (3 oz) butter, melted
4 thick slices bread, crusts removed, cut into 1 cm (1/2 inch) cubes
To decorate
4 rings canned pineapple
4 glace cherries
4 glace cherries
method
1. Put the eggs and sugar into a 1 litre (2 pint) ovenproof dish and whisk lightly with a fork until the sugar has dissolved.
2. Stir in the crushed pineapple with its syrup, the spice and butter. Fold in the bread cubes.
3. Press down the bread cubes lightly to level the surface, then cover the dish. Leave to soak in the refrigerator overnight.
4. The next day, when ready to cook, heat the oven to 170C/325F/Gas 3.
5. Uncover the dish and bake the pudding for 40-45 minutes or until the top is golden brown. Decorate with pineapple rings and glace cherries, if liked.
2. Stir in the crushed pineapple with its syrup, the spice and butter. Fold in the bread cubes.
3. Press down the bread cubes lightly to level the surface, then cover the dish. Leave to soak in the refrigerator overnight.
4. The next day, when ready to cook, heat the oven to 170C/325F/Gas 3.
5. Uncover the dish and bake the pudding for 40-45 minutes or until the top is golden brown. Decorate with pineapple rings and glace cherries, if liked.
serving amount
serves 4
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