1 small loaf white bread
225 ml (8 fl oz) milk
150 g (6 oz) sugar
100 g (4 oz) butter or margarine, softened
150 ml (6 fl oz) evaporated milk
10 ml (2 tsp) vanilla essence
5 g (1 tsp) mixed spice
5 g (1 tsp) cinnamon or nutmeg
50 g (2 oz) raisins
30 g (2 tbsp) mixed peel
225 ml (8 fl oz) milk
150 g (6 oz) sugar
100 g (4 oz) butter or margarine, softened
150 ml (6 fl oz) evaporated milk
10 ml (2 tsp) vanilla essence
5 g (1 tsp) mixed spice
5 g (1 tsp) cinnamon or nutmeg
50 g (2 oz) raisins
30 g (2 tbsp) mixed peel
method
1. Remove the crust from the bread and cut the loaf into chunks. Pour over the milk, stir to make sure all the bread is moist and leave to soak for 20 minutes.
2. Cream the sugar and butter or margarine until they are light and fluffy.
3. Add the soaked bread, along with any milk remaining. Beat well.
4. Stir in the evaporated milk, vanilla and spices and fold in the raisins and mixed peel.
5. Pour the pudding mixture into a well greased roasting tin or baking dish and bake at 170°C (325°F) Gas 3 for 1 hour and 10 minutes, or until firm to the touch and golden brown.
6. Serve warm or cold.
2. Cream the sugar and butter or margarine until they are light and fluffy.
3. Add the soaked bread, along with any milk remaining. Beat well.
4. Stir in the evaporated milk, vanilla and spices and fold in the raisins and mixed peel.
5. Pour the pudding mixture into a well greased roasting tin or baking dish and bake at 170°C (325°F) Gas 3 for 1 hour and 10 minutes, or until firm to the touch and golden brown.
6. Serve warm or cold.
serving amount
serves 8
rate this recipe
4.0
out of 10
1 user has helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
