About this recipe:This recipe will produce a traditional tasting bread pudding with a classic texture. However, it will have a pale look rather than the old style brown look, but it does taste delicious.
Break the bread into pieces and put in a large mixing bowl. Pour 300ml of the milk over the bread and leave to stand for at least 1 hour, preferably overnight.
Preheat the oven 150 C / Gas 2. Grease and line the base of a 20cm deep square tin or use a silicone tin.
Add the suet, sultanas, currants, 125g of sugar and mixed spice. Mix well to combine and break up the bread. Add the beaten eggs plus the remaining milk and stir in well. Pour the mixture into the prepared tin and level the surface.
Place in the oven and cook for 75 minutes.
Remove the pudding from oven and turn up the oven temperature to 160 C. Brush the top of the pudding with milk and sprinkle over the remaining sugar. Return to the oven for a further 15 minutes.
Test with a skewer and if it comes out clean it is cooked. The pudding should be slightly dark and golden on the top while the centre stays pale and springy.
Remove from the oven and cool a little in the tin. Turn out and cut into 12 squares and serve warm or cold.
Been making bread pudding for ages, but never used suet before. I have a to say, this is the best I've ever made. Love this recipe. Didn't use vegetable suet though, I used beef suet and it was great. I also used used mixed fruit and added around 50gm more. Perfect. - 13 Feb 2015
The sort of pud that made Britain great, no faddy ingredients, easy to make, excellant use of stale bread.......oh and delicious. Also a tip for any diabetics, I substituted sugar for 2tbsp of sweetener and mixed 1tsp of same in milk for the glaze - 14 Mar 2013
The slow cooking on this recipe helps keep the cake deliciously moist, as well as light in colour. Best recipe I've found for bread pudding! (Spoonful of lemon curd in the custard adds a nice piquancy) - 01 Aug 2012