Fruity Bread Pudding

This recipe was given to me as many years ago by a lady who lived in the same village as I did at the time. The paper is brown and 'stuck' with egg and flour, but still precious.

Method

Soak the broken up bread in the milk until soft.Grate the apple and add. Beat until smooth.

Add all the other ingredients except the butter and stir well. Melt the butter and pour HALF into the mixture. Stir in well and then spread the mixture into 11" X 8" dish/tin and then pour over the remaining butter.

Bake at 160 degrees C or equivalent for 2 hours and then increase the heat to 190 and bake for a further 30 mins.

Sprinkle with brown sugar whilst still hot. Leave to cool and then cut into squares.

Great for lunch boxes, tea (or a dessert when hot). Scrummy comfort food.

Ingredients

Orange Juice 2 Teasp
Mixed Spice 2 Teasp
SR Flour 1.5 Oz
Cinnamon Powder 1 Teasp
Eggs. Beaten 2 Medium
Soft Brown Sugar 3 Tablsp
Mixed Peel 2 Oz
Marmalade/Apricot Jam 3-4 Tablsp
Dried Fruit (mixed Or Whatever You Prefer) 12 Oz
Cooking Apple 1
Semi Skimmed Milk ½ Pt
Any Bread 8 Thick Slices
Butter 4 Oz

Hints 'n' Tips

Accompaniment

Baron de Ley Club Privado Reserva Rioja

The Baron de Ley winery was founded by a prestigious group of Rioja professionals in 1985. They were quite unique in their approach as they modelled the winery on a Medoc chateaux, which was a pioneering move at that time for producers in the Denominacion de Origen Calificada Rioja. This wine is aged in new oak casks for 20 months prior to resting in the bottle for 2 years before release. It has definite claret qualities; the nose is layered with ripe cherry, toasty oak and a touch of cigar box. Lively, ripe, red fruit with dried tobacco and nutty vanilla overtones, round tannins with an expressive woody finish. Rioja wine can be excellent value for money and has terrific cellaring potential. Buy this wine if you like: Well rounded reds, with soft fruit and toasty character, easy drinking for upfront pleasure.