Bread Pudding: Bob Vickery's Bread Pudding

posted by Becky 08-20-101 1:34 PM

Bob Vickery's Bread Pudding
Makes 8 portions

800g (1 lb 12oz) thick sliced white bread
85g (3 oz) sultanas
85g (3 oz) currants
85g (3 oz) suet
2 eggs, beaten
2 tbsp black treacle
175g (6 oz) caster sugar, plus extra to sprinkle on top
2 tbsp ground mixed spice
2 tbsp marmalade
finely-grated zest of 1 lemon
custard, to serve

Tear the bread into large pieces, leaving on the crusts. Place in a bowl and pour on enough cold water to cover, then allow to stand for 2 hours.

After this time, preheat the oven to 180C/ 350F/ gas mark 4 and grease a tin measuring about 26cm x 18cm and 5cm deep (10" x 7" x 2"). Squeeze out as much water as possible from the bread, place the bread in a large bowl and then – it really is as simple as this - chuck the rest of the ingredients into another bowl and stir well. Add this mixture to the bread and mix together thoroughly then pour into the baking tin and cook in the oven for about 50-60 minutes, or until set.

Allow to cool, then sprinkle over a little caster sugar. To serve, cut into squares and, if you like, gently warm though in a microwave.

Serve with lashings of custard - adding a little lemon juice to ordinary custard makes a great
accompaniment for this pudding. Also, if you want to make the custard a little more spectacular,
try pouring it first, making thin drizzles of honey, then popping the bread pudding on top.

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