8 oz (225 g) white bread, preferably stale
1 1/4 cup (1/2 pint) 300 ml milk
2/3 cup (100 g) currants, sultanas (golden raisins) or stoned (seeded) raisins
2 oz (50 g) mixed peel, chopped very finely
2 oz (50 g) shredded suet
1/4 cup (45 g) Demerara (raw) sugar
5-10 ml (1-2 level tsps) ground Mixed Spice (All Spice / Pumpkin pie spice)
1 egg, beaten
a little milk to mix
nutmeg, optional
1 1/4 cup (1/2 pint) 300 ml milk
2/3 cup (100 g) currants, sultanas (golden raisins) or stoned (seeded) raisins
2 oz (50 g) mixed peel, chopped very finely
2 oz (50 g) shredded suet
1/4 cup (45 g) Demerara (raw) sugar
5-10 ml (1-2 level tsps) ground Mixed Spice (All Spice / Pumpkin pie spice)
1 egg, beaten
a little milk to mix
nutmeg, optional
method
1. Butter a 900-ml (1 1/2-pt) pie dish.
2. Remove the crusts from the bread and break the crumb into small pieces; pour the 300 ml (1/2 pt) milk over it and leave to soak for 1/2 hour,then beat out the lumps.
3. Add the cleaned dried fruit, the peel, suet, sugar and spice and mix well.
4. Add the egg, with a little extra milk if required to make the mixture of a dropping consistency. Pour it into the pie dish. Grate a little nutmeg over if you wish and bake in the oven at 180°C (350°F) mark 4 for about 1 1/2 - 2 hours.
6. Dredge with sugar before serving.
2. Remove the crusts from the bread and break the crumb into small pieces; pour the 300 ml (1/2 pt) milk over it and leave to soak for 1/2 hour,then beat out the lumps.
3. Add the cleaned dried fruit, the peel, suet, sugar and spice and mix well.
4. Add the egg, with a little extra milk if required to make the mixture of a dropping consistency. Pour it into the pie dish. Grate a little nutmeg over if you wish and bake in the oven at 180°C (350°F) mark 4 for about 1 1/2 - 2 hours.
6. Dredge with sugar before serving.
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